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Coq au Vin tacos

You, like us, must often have wondered why knives and forks still are «a thing». Take a step back, and the answer is clear: the omnipresence of Big Utensil still trying to keep us down. Why the world hasn’t caught on and started putting everything in a tortilla is beyond us, and we think it’s time for a change. What type of food wouldn’t work in a tortilla? It’s a good question, and we have decided to investigate this conundrum, while giving you the option of doing the same. Yes, we hit the kitchen, and we’re throwing the recipe your way!

Image of Coq au Vin

This coq au vin was adapted from Cook’s Illustrated. Cook’s Illustrated is our kind of cookbook, what with them shaking their fist to the sky, changing up classic recipes, caution to the wind. They’re the kind of outfit that gladly would throw any of their recipes in a tortilla without raising an eyebrow.

So, here’s how it works:

Ingredients

  • 1 bottle red wine
  • 2 cups chicken broth
  • 10 sprigs fresh parsley
  • 1/2 bunch parsley, chopped
  • 3 slices thick-bacon strips1
  • 2 1/2 pounds boneless, skinless chicken thighs, cut lengthwise
  • 5 tablespoons unsalted butter
  • 24 frozen pearl onions, thawed, drained, and dried
  • 8 ounces crimini mushrooms, chopped
  • 2 medium garlic cloves, pressed
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 shot (1 1/2 ounces) cognac

The steps

In a pot, combine wine, broth, and parsley sprigs. Bring to a boil, turn heat down, and simmer for 20-30 minutes, until it all has reduced to half.

Salt and pepper the chicken thighs. Throw a tablespoon of butter in a Dutch oven, and brown the chicken. Remove from pan, and put aside. Add bacon to the pan and render; add two tablespoons of butter, and saute mushrooms for a few minutes. Add the pearl onions.

Keep it going for a few minutes, then throw in the cognac.

Add garlic, and saute for about half a minute. Add salt and pepper, and throw in the parsley.

Return the chicken to the pan, and add the wine reduction, tomato paste, and flour. Stir it all together. Bring to a simmer, and let it go for about half an hour.

Check if any additional seasoning is needed, then turn down to low. After about 30 minutes to an hour, the chicken should have soaked up enough of the liquids for the whole thing to have been reduced to a stew.

Once ready, throw in two tablespoons of butter in, remove from heat, and get those tortillas ready.

The Tortillaing

This actually works very well on a corn tortilla, as long as you don’t cheapen out and go with the soy-addled Safeway stuff3. Oh, the man might not want to marry haute French cuisine with the dependable tortilla-of-the-people. These people also don’t know how to live, and should probably just be shut away from society.

For those of us the proletariat accuses of having diversions, though… Heating that coq up and throwing it in a tortilla is what it’s all about. Give the recipe a shot—it’s one of Cook’s Illustrated’s better ones.

1 Should you happen to have a Haggen’s around, I can heartily recommend their «European style» bacon.2

2 I have never seen this type of bacon in Europe.

3 In Spokane, WA you owe yourself to go to De Leon. In Olympia, WA hit Ramirez. Anywhere else you’re on your own, but for the love of god, support your local tortilla maker.