Cooking with Chef Rov Avila | There's a reason they are classics

Going thorough culinary school and now teaching, there are a few classical recipes that you learn and over time grow fond of. One of those recipes for me is coq au vin (rooster with wine) because of the simple, yet unique flavors that make this particular dish a classic.

There are many variations of the recipe. I have taught my Manatee Technical College culinary students different variations of the recipe which mostly involve using different kinds of wine (sherry, Marsala and Cabernet) to obtain different flavor profiles in the final product. I personally go back to the traditional version, which uses Burgundy wine because it gives a richer flavor.

Another appealing aspect about this dish is that it is very versatile when it comes to the presentation. It can easily be the centerpiece of any special dinner party. It's also a good substitute for beef dishes because of its color and robust flavors. It pairs quite nicely with a good glass of either full-bodied white wine (Bordeaux blanc, for example) or a light to medium-bodied red wine such as a pinot noir. Each would complement the full flavor of the dish quite nicely.

Coq au Vin

1 ounce canola oil

4-6 skinned bone-in chicken thighs

4 ounces sliced carrot

2 ounces chopped white onion

1 clove garlic minced

1 teaspoon dried thyme

2 bay leaves

5 ounces thick sliced mushrooms

8 ounces chicken broth

8 ounces Burgundy wine

Salt (to taste)

Ground black pepper (to taste)

6 ounces slurry (half room temp water, half cornstarch, mixed well)

Heat the oil in a large soup pot sear the chicken thighs on all sides to give them a nice brown color (they do not have to be cooked all the way) remove chicken from pot and add the garlic, mushrooms, carrots and onions and lightly sweat them for approximately 3 minutes then add the bay leaves, dried thyme stir in with vegetables.

Add the red wine and let it cook for about 6-8 minutes in a medium simmer to cook out the alcohol from it (if too much alcohol is left in final produce it will leave a bitter taste in the finished product) then add the chicken broth to the pot and simmer an additional 5 minutes covered. Then add the chicken into the liquid cover and let cook for 20-25 minutes covered in a very light simmer.

Uncover and add the slurry while slowly whisking the mixture until the liquid thickens slightly (you might not need all of the slurry so it is important to add it slowly just a bit at a time) then adjust the flavor with the desired amount of salt and pepper you may serve the dish with roasted red potatoes as well as a side of roasted Brussels sprouts. Perfect every time.

Rov Avila, a native of Honduras, is executive chef at YachtSea Grille and a culinary arts instructor at Manatee Technical College.

This story was originally published June 10, 2015 at 12:00 AM with the headline "Cooking with Chef Rov Avila | There's a reason they are classics."