Arielle Cruz
Coq au vin is a classic French dish of chicken braised in wine. The name translates to chicken in wine, and the dish is characterised by its rich, full-bodied flavour. While the traditional recipe calls for a whole chicken, many modern recipes opt for bone-in chicken thighs, as the meat remains tender and juicy after braising for a long time. The chicken is typically cooked in a wine sauce, with other ingredients such as mushrooms, bacon, and pearl onions. The wine used in coq au vin is typically red, with Pinot Noir being the most traditional choice, although white wine can also be used to make a coq au vin blanc. The use of wine in the dish has led to questions about whether the alcohol cooks out of the sauce during the long cooking time. So, does the alcohol cook out of coq au vin?
| Characteristics | Values |
|---|---|
| Alcohol content | Contrary to popular belief, the alcohol does not completely cook out of the wine in Coq au Vin. |
| Alcohol evaporation | Alcohol evaporates at 172°F (78°C). |
| Alcohol in cooked Coq au Vin | A trace of alcohol may remain in the dish, but not in any quantity that is likely to be harmful. |
| Alcohol evaporation rate | The rate of ethanol evaporation depends on heat and cooking method. |
| Alcohol content after simmering | Food simmered in alcohol for 15 minutes loses about 60% of its alcohol content. |
| Alcohol content after boiling | Sauces brought to a boil and then removed from the heat retain about 85% of the alcohol. |
| Alcohol content after long cooking | The longer a dish with alcohol is cooked, the lower the alcohol content. |
| Alcohol content after 90 minutes to 2 hours | Most of the alcohol content will be burned off. |
| Alcohol content after 3 hours | Most alcohol will be cooked out. |
| Alcohol content in chicken | It is unclear how much alcohol might be captured in the chicken, which is marinated in red wine. |
| Alcohol content in chicken without marination | Chicken that is not marinated will taste like plain chicken in a red wine sauce. |
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Alcohol evaporation
Alcohol does evaporate, but not completely, when used in cooking. The rate of evaporation depends on various factors, including temperature, heat, cooking method, and humidity.
Alcohol has a lower boiling point than water, at 172°F (78°C) or 173.1°F (78.3°C) compared to water's 212°F (100°C). This means alcohol evaporates faster than water. A study found that when alcohol is heated to its boiling temperature, 60% of it evaporates in just 15 minutes. However, the evaporation rate can be slower when alcohol is mixed with other liquids, such as in a sauce or stew.
In the context of cooking, the longer a dish containing alcohol is cooked, the lower the alcohol content will be. For example, simmering a stew with wine for 90 minutes to two hours will burn off most of the alcohol content, leaving only a trace amount that is unlikely to cause harm. Similarly, a sauce brought to a boil and then removed from the heat typically retains about 85% of its alcohol content. On the other hand, quick-cooking methods like stir-frying may not allow enough time for the alcohol to fully evaporate.
In the case of coq au vin, a classic French dish of chicken braised in wine, the long cooking time helps to cook out most of the alcohol. Reducing the wine by half before adding the chicken also intensifies the flavour and reduces the amount of liquid, resulting in a thickened stew sauce. However, it is unclear how much alcohol might remain in the chicken flesh after marinating in wine.
To minimize alcohol content in cooked dishes, it is recommended to cook sauces for at least 20 to 30 seconds after adding wine. Additionally, using a lid can help prevent alcohol from escaping into the air.
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Wine types
When making coq au vin, the choice of wine is important as it is the primary flavouring of the dish. While the traditional choice is a Burgundy or Pinot Noir, any light- or medium-bodied red wine will work, such as Merlot, Zinfandel, Shiraz, Cabernet Sauvignon, or Malbec. Even a full-bodied red wine such as Cabernet Sauvignon can be used, though this is less traditional.
The choice of wine is not limited to red wines, however. In France, different wine regions showcase their local wines to create variations of chicken-in-wine dishes, sometimes even using champagne! A dry white wine will result in a coq au vin blanc.
Regardless of the type of wine used, it is important to cook the sauce for at least 20 to 30 seconds after adding the wine to allow the alcohol to evaporate. While it is a myth that all alcohol evaporates during cooking, the longer a dish is cooked for, the lower the alcohol content will be. For example, a sauce that is brought to a boil and then removed from the heat typically retains about 85% of the alcohol, whereas a stew that is simmered for 90 minutes to two hours will burn off most of the alcohol content.
Wines can be broadly classified into three types: still, fortified, and sparkling. Still wines are those that are not sparkling, and they make up the largest category of wine by far. Within still wines, there are red wines, white wines, and rosé wines. Red wines are made from black grapes and are known for their bold, complex flavours. They gain their deeper red colour and mouth-drying 'tannins' from the grape skins, which are kept in contact with the juice during fermentation. White wines, on the other hand, are typically made from white grapes and offer a crisp and refreshing taste. Rosé wines also gain their colour from 'skin contact' with black grapes, but for a much shorter time, resulting in their paler pink colour.
Fortified wines are a type of wine that has had alcohol added to them, such as port or sherry. Sparkling wines, on the other hand, have bubbles due to secondary fermentation. Popular sparkling wines include prosecco and champagne.
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Non-alcoholic substitutes
While Coq au Vin is a French dish that traditionally uses wine as a primary flavouring agent, there are several non-alcoholic substitutes that can be used instead of wine.
One option is to use cranberry juice instead of red wine. This will alter the taste of the dish, but cranberry juice can provide a similar level of acidity and depth of colour. Another option is to use beef stock, which is a common substitute for red wine in cooking. It adds a rich flavour and a dark colour to the dish. Chicken stock can also be used, but it will result in a lighter colour and flavour.
Additionally, you can use tomato juice or sauce diluted with equal parts water as a substitute for red wine. This will provide a similar colour and acidity, and you can add a small amount of red wine vinegar to mimic the taste of red wine. Honey mixed with water can also be used as a substitute for red wine in cooking, providing a sweet and viscous alternative.
It is important to note that while these substitutes can be used to create a non-alcoholic version of Coq au Vin, the dish is traditionally made with wine, and omitting it will significantly alter the flavour and characteristics of the dish.
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Marinating
To marinate the chicken, place the chicken pieces in a glass or ceramic bowl and cover with red wine, onion, and herbs. Marinate for at least 12 hours, but no more than 24 hours. Marinating for longer than 24 hours doesn't seem to add any additional flavour.
After marinating, remove the chicken from the wine, reserving the marinade for later use. Pat the chicken pieces with paper towels until they are very dry. This step is important as it ensures that the chicken browns nicely when seared. A wet chicken will not develop a nice golden crust.
While the chicken is traditionally marinated in red wine, it is also possible to make Coq au Vin Blanc by using a dry white wine for the marinade.
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Cooking methods
Coq au vin is a French dish of chicken braised in a rich red wine sauce. The dish is typically cooked slowly, which helps to tenderise the meat. The long cooking time also helps to cook off the alcohol in the wine, but opinions vary on how much alcohol remains in the dish.
Alcohol in coq au vin
Some sources claim that the alcohol does not all cook out of the wine in coq au vin. Alcohol evaporates at 78°C, so any sauce or stew that is simmering or boiling should be hot enough to evaporate the alcohol. However, the rate of ethanol evaporation depends on heat and cooking method. A sauce brought to a boil and then removed from the heat may retain about 85% of its alcohol content.
To reduce the alcohol content, one source recommends cooking a sauce for at least 20 to 30 seconds after adding wine to it. Another suggests that reducing the wine before adding other ingredients will help to cook off the alcohol and intensify the flavour. This source recommends straining the wine and reducing it by half on the stove before adding the chicken.
Ingredients
Coq au vin is typically made with chicken thighs, pearl onions, garlic, cognac or brandy, mushrooms, and lardons or bacon. The chicken is usually seared before being added to the sauce. The sauce is made with wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, and bay leaf.
Variations
While coq au vin is traditionally made with red wine, some variations use white wine to make coq au vin blanc. Other sources suggest using cranberry juice, tomato juice, or stock instead of wine to avoid alcohol.
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Frequently asked questions
Yes, the alcohol cooks out of the sauce due to the long cooking time. However, it is unclear how much might be captured in the chicken, which is marinated in red wine.
According to a 1992 US study, food has to be cooked for around three hours for most alcohol to be cooked out. However, the rate of ethanol evaporation depends on heat and cooking method. For example, food simmered in alcohol for 15 minutes only loses 60% of its alcohol content.
If you want to avoid alcohol, you can use cranberry juice, tomato juice, or tomato sauce instead of red wine. However, this will dramatically alter the taste of the dish.
Coq au vin is usually made with lighter red wines like Pinot Noir, Bordeaux, or Côtes du Rhône. However, some people prefer it with a more full-bodied red wine, such as Cabernet Sauvignon.
