CoQ au vin

Coq au vin was amongst the first dishes that Chef Cipolla was formally taught at the French Culinary Institute (now the International Culinary Center) 15 years ago.  It was also Julia Childs’s featured dish in her groundbreaking 1961 cookbook “Mastering the Art of French Cooking.” Classic dishes like Coq au vin reflect a time where a people with a deep love and respect for food, made the most out of less desirable ingredients due to hard times.  Specifically, it is traditionally made using a rooster well past his prime (hint: the Viagra ain’t working). Like an ancient version of frying, braise the meat in wine long enough and it’s sure to taste phenomenal!   Fortunately, we aren’t struggling like 18th century French peasants, so Chef’s spin on the dish incorporates young free-range chicken from Fisher Hill Farms in Canandaigua, NY.  It’s de-boned and re-formed around a truffle mousse.  The wine sauce is a potent 10x volumetric Burgundy reduction that Hannah (our Somm) has paired perfectly with a Spanish Garnacha that is like deep ruby silk with a fleeting smokiness.

Enjoy!  Spy out.