Coq au Vin - Japanese Style

Ingredients

While the original Coq au Vin is traditionally cooked with red wine, bacon, and mushrooms, this Japanese adaptation adds soy sauce, miso, and ginger to infuse the dish with umami flavors. Additionally, the cooking time is slightly reduced to maintain the tenderness of the chicken. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 200 ml (7 fl oz) red wine 200 ml (7 fl oz) red wine
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 carrots, sliced 2 carrots, sliced
• 200 g (7 oz) shiitake mushrooms, sliced 200 g (7 oz) shiitake mushrooms, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 55g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, red wine, soy sauce, and miso paste. Let it marinate for at least 1 hour, or overnight in the refrigerator.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the marinated chicken to the pot, reserving the marinade. Cook until the chicken is browned on all sides.
4. 4.
   Sprinkle the flour over the chicken and stir well to coat. Cook for another minute.
5. 5.
   Pour in the reserved marinade and chicken broth. Stir to combine.
6. 6.
   Add the carrots and shiitake mushrooms to the pot. Season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the chicken is tender.
8. 8.
   Serve the Coq au Vin Japanese style hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked by checking the internal temperature reaches 165°F (74°C).
• Miso paste — Use a high-quality miso paste for the best flavor. Adjust the amount according to your preference for saltiness.
• Shiitake mushrooms — Remove the tough stems before slicing. If unavailable, substitute with other mushrooms like cremini or button mushrooms.

Tips & Tricks

• For a deeper flavor, marinate the chicken overnight.
• Serve the Coq au Vin Japanese style with a side of steamed rice or udon noodles.
• Adjust the amount of soy sauce and miso paste to suit your taste preferences.
• Garnish with thinly sliced green onions for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Coq au Vin Japanese style as a main course, accompanied by steamed rice or udon noodles. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Coq au Vin Japanese style in individual bowls or on a large serving platter. Arrange the chicken pieces on top of the vegetables and pour the flavorful sauce over them. Sprinkle with fresh parsley for an elegant touch.