Coq au Vin - Turkish Style

Ingredients

While the French Coq au Vin traditionally uses red wine, our Turkish adaptation incorporates the bold flavors of Turkish red wine, which adds a unique depth to the dish. Additionally, we enhance the aromatic profile by incorporating Turkish spices such as sumac and cumin. The dish is also served with a side of pilaf, a staple in Turkish cuisine. 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup Turkish red wine 1 cup Turkish red wine
• 2 cups chicken broth 2 cups chicken broth
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onions, garlic, carrots, and mushrooms. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for another minute.
4. 4.
   Return the chicken to the pot and pour in the Turkish red wine and chicken broth. Add the sumac, cumin, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour or until the chicken is tender and cooked through.
6. 6.
   Once cooked, remove the chicken from the pot and set aside. Increase the heat to medium-high and cook the sauce until it thickens slightly.
7. 7.
   Return the chicken to the pot and simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Turkish Coq au Vin hot, garnished with fresh parsley. Accompany with pilaf or crusty bread.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in, skin-on chicken pieces.
• Turkish red wine — Choose a full-bodied Turkish red wine, such as Öküzgözü or Boğazkere, to enhance the flavors of the dish.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with lemon zest.
• Cumin — Toasting the cumin seeds before grinding them will intensify their aroma and flavor.
• Pilaf — Serve the Turkish Coq au Vin with a side of fluffy Turkish pilaf to soak up the delicious sauce.

Tips & Tricks

• Marinate the chicken in the Turkish red wine for a few hours before cooking to enhance the flavors.
• For a richer sauce, you can add a tablespoon of pomegranate molasses or grape molasses.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Garnish the dish with a sprinkle of sumac and a drizzle of olive oil for an extra touch of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Turkish Coq au Vin hot, accompanied by a generous portion of pilaf or crusty bread. The tender chicken and rich sauce pair perfectly with the fluffy pilaf, allowing you to savor every delicious bite.

Presentation advice

Present the Turkish Coq au Vin in a deep serving dish, allowing the vibrant colors of the chicken, vegetables, and sauce to shine. Garnish with fresh parsley for a pop of green and sprinkle sumac on top for an added touch of elegance.