Coq au Vin; the Chocolate Connection — 11 Comments

  1. Whoa. Shocker. I would NOT have thought chocolate was the key to coq au vin. I feel so educated now that I know the secret to this French classic.

  2. I feel like making one of my infamous bad puns like calling it cocao-vin!
    What doesn’t taste better with chocolate?
    I made Ina Garten’s coq-au-vin once. It took two hours of work and my husband totally didn’t aprreciate it. Maybe he’d like it more if there were chocolate involved!

  3. “Remove (bacon) and crumble (don’t eat!)” Hahahahahaha. You’ve been watching me cook apparently.

  4. Ohhh. Unbelievable. I have not tried chocolate in a savory dish yet.
    Thanks for this, Katie. I love the rich color.

  5. I really will try this next time – I love Coq au Vin when it is made properly and all the flavors mesh beautifully. One thing you might try next time is leaving on the skins but making it ahead, refrigerating and skimming the fat when it congeals. That allows you to get all the flavor from the chicken skin (which is considerable) without eating all the fat.

  6. Joanne, I wouldn’t have guessed it either – but, there are the Mexican mole sauces that use choclate, so it’s not too weird!
    Ina, it really adds they ‘je ne sais quoi’
    Rachel, this is ever so much easier…. 2 HOURS!?!?
    Howard, no, but I do have to slap mon mari’s hands frequently!
    Mimi, you’re welcome…. flavor’s rich too :-))
    Charlotte – perfect for those old hens!
    Penny, let me know how youn like it!
    Zoomie, great idea… I never thought of that. I’ll try it! (I know you’re right about the skins)

  7. I’ve made mole sauce before (to die for) – but never thought of using in this dish. Many thanks again Katie for opening our eyes up to the wonders of what we can make so simply in our kitchen (I have a big problem with eating out – because I know I can make food taste just as good (or better).

  8. Anna, mole sauce is on my list to try – any recipes? As to eating out – we’re much the same: why bother?