Home Cooking 5

Need help with a Coq Au Vin please!

Basmoth | Nov 30, 201501:31 AM


I'll be making it as part of my Christmas dinner this year. However, I'm just a little confused as there seems to be so many variations as to how you can cook one.

Anyway, seeing as this will be my first time doing so, I'm hoping that anyone with more experience cooking this dish can help answer these questions:

1) Are there any recommendations for a moderately pried red wine to use?

2) Some recipes call for it to be cooked uncovered, while others say to cover it. What's the difference between the two methods, and which is better?

3) I've seen cooking times ranging from 40 mins all the way to 2 hours. I'm intending to cook mine at 325 F - should I just ignore the suggest timing and aim for an internal temperature of 160 F (I'm assuming that the residual heat will raise the temp to 165 F).

4) Finally, I'll be cooking it a day ahead and then reheating it. What internal temperature of the chicken should I be aiming for? I'm worried that heating it twice to the safe temperature range might make it too dry.

Thanks for taking the time to read this, and any advice/answers will be much appreciated!

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