Too much wine used in coq au vin

The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. Which should I do? Reserve 2 cups only of the marinade to reduce (as probably 1 cup has been absorbed by the chicken?), or take the time simmering all of the wine down.

Best Answer

Marinades are generally surface treatments, especially in thicker cuts. With the exception of salt (if any in the marinade), I doubt your chicken has absorbed any marinade. So, your issue is the higher quantity of liquid, and flavoring of the wine. I think you could go either way...remove some, or reduce. If it were me (so as not to be wasteful), I would just cook as normal, reduce longer, and taste and re-season along the way.

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What can you do if you put too much wine in a recipe?

There's a fix that's good in a lot of cases, but it's what I'd call a "ghetto" fix\u2014which is that you can add more butter or olive oil. The richness helps balance the taste of the wine. You could also cook and puree some onions, for a savory dish, or apples, for a fruit dish, and add them to mellow the wine flavor.

Can you use too much wine in cooking?

You poured too much wine in the sauce. The result won't be the same, but it can still be equally delicious. \u201cIf it's in a stew or braised dish, just let it cook down longer,\u201d says Alejandra Ramos, a New York City-based cooking instructor and owner of culinary concierge service Alejandra Ramos Culinary & Lifestyle.

How do you thicken coq au vin sauce?

Coq au vin is rich with flavors Kitchn describes Child's coq au vin as "saucy...with that dark tang that comes from red wine." Coq au vin can also be described as rich, complex, layered, earthy, aromatic (thanks to herbs like thyme and parsley), and of course, chicken-y.

Coq au Vin (French chicken stew in red wine sauce)

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