Julia Child featured coq au vin in her cookbook Mastering the Art of French Cooking (1961). The popularity of the dish in the United States was seen as one of Child’s signature dishes. Coq au vin is traditionally made with chicken braised with Burgundy wine, lardons (bacon), pearl onions, and mushrooms. We’re using tempeh seasoned with poultry seasoning (rosemary, sage, thyme, marjoram, celery salt, and black pepper) and plant-based bacon.
Tempeh Au Vin
Published on July 11, 2017 | By Chef Gina |
- 2 (8 oz) pkg Tempeh, cut into cubes (or 2 cans green jackfruit, rinsed and drained)
- 2 cups Dry red wine
- 8 oz Pearl onions
- 1/2 cup Plant-based "bacon", cut into strips
- 1 tsp Poultry seasoning
- Sea salt and freshly ground black pepper
- 8 oz Button or cremini mushrooms, quartered
- 2 medium Carrots, diced
- 4 medium cloves Garlic, minced
- 1 tsp Dried thyme
- 2 Bay leaves
- 2 cups Vegetable "chicken" broth
- 1 tsp Agar powder + 4 tbsp hot water (or 1 tbsp flour), for thickening sauce
- 3 tbsp Cold vegan butter, cubed
- 1/4 cup Parsley, minced
- Add tempeh or jackfruit to a large glass container with lid. Pour in wine and cover with lid. Let stand while you prepare the remaining ingredients.
- Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a small pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1-1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.
- Remove tempeh from container, reserving the wine, and pat dry. Season with poultry seasoning, salt and pepper. In a large Dutch oven or rondeau, heat oil over medium-high heat. Add the tempeh and cook until browned. Turn and brown other side. Transfer to a plate.
- Add mushrooms to Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add pearl onions, carrots, garlic, and thyme, and cook until lightly browned, stirring frequently. Add "bacon", reserved wine, and bay leaves and bring to a simmer, stirring up any browned bits.
- Prepare the agar is using: Dissolve agar powder in 4 tbsp hot water. Bring water to a boil. Simmer for 1 to 5 minutes for powder.
- Stir in stock and agar mixture (or flour) and reduce heat to medium-low and simmer until sauce is lightly viscous. Whisk in butter, then season with salt (if necessary) and pepper. Stir in half of parsley.
- Return tempeh to pot, spooning sauce on top. Garnish with remaining parsley.
- Serve right away with buttered potatoes, pasta, or rice.