Medical doctor and Master of Wine cooks Coq au vin and includes a vegan version as well.
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Low fat Coq au Vin and Tofu au Vin Recipes
These are variants of the traditional recipe that would use a whole, cut-up, unskinned rooster or chicken. I’ve omitted bacon or lardons found in many recipes as I’m avoiding saturated fat. The tofu version was for Jackie’s foray into being a vegan.
Ingredients
Unoaked, pleasant, yet inexpensive red wine. I usually use a Cote du Rhone.
Chicken parts (breast for low fat, legs/thighs for richness)
Extra-firm tofu
Herbs (thyme, lavender, rosemary, sage)
Extra virgin olive oil
Yellow and pearl Onions, garlic, button and shitake mushrooms
Salt and black pepper
Place several towels on a plate and lay down your tofu. Cover with a few more paper towels and a fairly heavy fry pan to serve as a tofu press to remove liquid.
Skin the chicken pieces with cooking shears
Dice a couple of onions and several garlic cloves
Slice off root ends of pearl mushrooms
Chop up a big handful of cleaned, fresh herbs.
Remove stems from shitake mushrooms and slice. Cut button mushrooms in half.
Add chopped onion, garlic, herbs, red wine, EVOO, salt, and black pepper to an oven-friendly bot, casserole dish, or pot. Add either chicken or tofu and marinate, covered for 2-12 hours.
Take your marinated pot/bowl out and let warm on the countertop.
Preheat oven to 425 F
Boils a medium pot of water, add pearl onions for about 5 minutes and turn off. Let sit for 5 more minutes and drain. When cool, slip skins off pearl onions.
Remove chicken or tofu from the marinade.
Add each marinade to the pot and cook over medium-plus heat until you smell little or no alcohol coming off the pot. Takes about 12-15 minutes.
Add all ingredients, except mushrooms to pot/bowl and place, partially covered with an oven-friendly lid, in the oven for 20-30 minutes. Add mushrooms and reduce heat to 350 F. Remove after 10-15 minutes. Adjust salt and pepper. Serve as is or over noodles or rice. Enjoy with some red or rose wine!
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