Gordon Ramsay, a name synonymous with culinary excellence, has carved a niche for himself in the world of gastronomy. Known for his fiery personality and high standards in the kitchen, Ramsay’s journey from a footballer to a Michelin-starred chef is nothing short of inspirational.
His global restaurant empire and multiple TV shows have made him a household name, but it’s his passion for French cuisine and teaching others that sets him apart.
Today, we delve into one of Ramsay’s beloved recipes, the Coq au Vin, simplifying this classic French dish for home cooks everywhere.
Coq Au Vin Ingredients
- Chicken:
Bone-in, skin-on chicken thighs - Seasonings:
Salt and ground black pepper - Bacon:
For meaty flavor and depth - Vegetables:
Mushrooms, onions, and shallots - Flour and Butter:
For thickening - Wine:
Burgundy wine or any wine made with Pinot Noir grapes - Thyme:
Fresh thyme for flavor - Broth:
Chicken broth (store-bought or homemade)
Instructions
- Season the Chicken: Start by seasoning the chicken thighs with salt and ground black pepper.
- Cook the Bacon: Cook bacon in a pan until crispy. Remove the bacon, leaving the drippings in the pan.
- Cook the Chicken: In the bacon drippings, cook the seasoned chicken thighs until they’re browned on both sides. Then, remove the chicken from the pan.
- Sauté the Vegetables: In the same pan, sauté the mushrooms, onions, and shallots until they’re caramelized.
- Thicken the Sauce: Add flour and butter to the vegetable mixture to thicken it.
- Bake: Transfer the chicken back to the pan, add the wine, thyme, and broth. Then, bake in the oven for 30 minutes at 350°F (175°C), basting with the pan juices halfway through.
- Reduce the Sauce: After baking, return the pan to the stove and cook over medium heat until the sauce thickens.
Coq au Vin, or “rooster in wine,” is a French bistro staple known for its deep flavors and tender chicken.
While traditional recipes can seem daunting, Gordon Ramsay’s Coq au Vin recipe simplifies the process without compromising on taste. Begin by marinating your chicken in red wine overnight, infusing it with robust flavors.
The next day, brown your chicken pieces in a hot pan before setting them aside. In the same pan, sauté onions, mushrooms, and lardons until golden.
Deglaze with the marinade, add garlic and thyme, and return the chicken to the pan. Slow cook until the chicken is tender, and the sauce thickens to a glossy finish.
Gordon Ramsay's Culinary Tips and Best Wine for Coq au Vin
Selecting the right wine is crucial for Coq au Vin. Ramsay recommends a full-bodied red wine like Burgundy or Pinot Noir for its ability to complement the chicken and enrich the sauce. His culinary tips include using fresh, quality ingredients and not rushing the marination and cooking processes. Patience is key to allowing the flavors to develop fully.
Serving Suggestions and Garnishing Tips
To serve, Ramsay suggests ladling the Coq au Vin alongside creamy mashed potatoes or crusty bread to soak up the exquisite sauce. Garnish with fresh parsley for a pop of color and freshness. This dish is not just a meal but an experience, evoking the rustic charm of French country cooking.
Gordon Ramsay Coq au Vin Recipe FAQ
- Can I use white wine for Coq au Vin?
Yes, while red wine is traditional, a Coq au Vin Blanc made with white wine offers a lighter alternative. - What’s the best chicken part for Coq au Vin?
Ramsay prefers using chicken thighs for their flavor and tenderness. - How long should I marinate the chicken?
Overnight marination is ideal for maximum flavor infusion. - Can I make Coq au Vin in a slow cooker?
Absolutely. After browning the chicken and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. - Is Coq au Vin suitable for freezing?
Yes, Coq au Vin freezes well. Cool it completely before freezing and use within 3 months for the best quality.