The right food and wine pairings make flavors sing. After taking the time to prepare a delicious dinner, you want to showcase your creation in the best way possible. We love pinot noir for its versatility and ability to pair well with many dishes, including this coq au vin.
La Crema winemaker, Elizabeth Grant-Douglas, says that the great thing about pinot noir is that it pleases a lot of palates because it has bright acidity and silky tannins. Since it offers a lovely balance of red fruit flavors and spice, it's a favorite for many meals. She recommends pairing pinot noir with roasted chicken, pork, salmon, root vegetables and light pastas. See, we told you it was versatile!
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Coq au vin recipe
From La Crema Culinary Team: Coq au vin is a classic French peasant dish traditionally prepared with rooster. In this version, we use chicken legs, which are not only easier to find but also require a fraction of the cooking time. The earthiness of the stew pairs perfectly with our Sonoma Coast Pinot Noir. This is a great dish for a cold winter's night, and, while the preparation might seem a little daunting at first, the end result is well worth the effort! When serving, you can either remove the chicken from the bone (as pictured) or serve the entire leg.
- 8 chicken legs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons oil
- 2 yellow onions, diced large
- 3 celery stalks, diced large
- 2 carrots, diced large
- 5 garlic cloves, crushed
- 1 750 ml bottle La Crema Sonoma Coast Pinot Noir
- 1 bunch thyme (reserve a few sprigs, chopped, for garnish)
- 10 black peppercorns
- 1/2 bunch parsley, leaves chopped fine and stems reserved
- 2 bay leaves
- 1 6-inch square cheesecloth
- 4 cups white chicken stock
- 6 ounces slab bacon, diced medium
- 8 ounces small button mushrooms
- 8 ounces pearl onions
- 1/4 cup all-purpose flour
- Prepared egg noodles or mashed potatoes, for serving
- Season chicken with salt and pepper. Heat oil in a large saute pan over medium-high heat. Add chicken and sear until golden brown, but not cooked through. Remove chicken and add onion, celery, carrot and garlic and cook until they begin to caramelize. Deglaze the pan with 1/4 cup wine.
- Prepare sachet by wrapping thyme sprigs, peppercorns, parsley stems and bay leaves in cheesecloth. Secure with twine. In a plastic container, add the chicken, cooked vegetables, sachet and remaining wine. Allow to cool and then refrigerate for 12 to 24 hours.
- The following day, preheat the oven to 300 degrees F. Strain the chicken and vegetables, reserving the wine. Place wine in braising pan and reduce to 1 cup over high heat. Add chicken stock, chicken, vegetables and sachet and bring to a light simmer. Cover and place in oven for 1 hour or until tender.
- Meanwhile, in a 6-quart pot, cook bacon over medium heat. Once the fat has rendered, add the mushrooms and pearl onions. Cook for 5 minutes. Add the flour and stir the roux until it begins to brown lightly.
- Remove braising pan from oven and place the chicken on a warm plate. Strain the braising liquid through a sieve and discard the sachet and vegetables. Pour the liquid into the pot with the roux and whisk rapidly.
- Bring liquid to a boil and reduce to a simmer, skimming any solids that rise to the surface. Season with salt, pepper and some of the remaining chopped herbs. Place chicken over egg noodles or mashed potatoes with a heaping ladle of sauce.
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