- Chef Knife: Essential for chopping vegetables and tenderizing the chicken. A chef knife comes in various sizes, but a 8-inch blade is versatile enough for most tasks in Coq au Vin preparation.
- Dutch Oven: A heavy-duty cooking pot with thick walls and a tight-fitting lid, perfect for slow-cooking recipes like Coq au Vin over low heat.
- Meat Tenderizer: Useful to tenderize chicken before marinating or braising it in the coq au vin recipe.
Sauté Pan: Ideal for sautéing onions and garlic, a key step in many Coq au Vin preparations. A medium-sized pan works well for this purpose.
- Meat Tenderizing Mallet: Although similar to a meat tenderizer, specifically designed for breaking down tougher cuts of meat before slow cooking processes like making coq au vin.
- Cutting Board: Essential for preparing ingredients without cross-contamination. A large wooden or durable plastic cutting board is suitable for this task.
- Meat Marinade Dispenser: While optional, a dispenser can ensure even marinading of the chicken in Coq au Vin preparation by controlling the amount and distribution of the marinade.
- Food Processor (Optional): Useful for making fine cuts on vegetables or grinding spices but not strictly necessary for coq au vin unless you prefer to prepare finer ingredient sizes.
- Dutch Oven Cover: Helps in maintaining a consistent cooking temperature when using the dutch oven, although many chefs argue that removing the lid is beneficial during low-heat cooking processes like braising.
6 chicken thighs with skin and bone
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley
Olive-oil Mashed Potatoes
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