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Nov 19, 2012 04:55 PM

Bread Flour in Coq Au Vin?

What's the worst that could happen if I substitute bread flour for APF in coq au vin? As far as I can tell, the recipe I'm using calls for APF as a thickening agent added to the pan right before the chicken. I've got some chicken I need to use up tonight so any quick replies could be hugely appreciated. Thanks all!

- M. Toast

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    1. re: jaykayen

      Hey Jay,
      So, it's okay?
      Thanks and have a great day.

      Seriously though...thanks and sorry for the rhyming.

      I started drinking the vin before the coq was au. ;)

    2. Two of us say "go for it." Can we come to dinner? '-)

      2 Replies
      1. re: Caroline1

        My door's wide open, provided you bring a nice salad.

        ...and more wine. :D

        1. As long as you don't use what one of my neighbors used - neon orange cream of something soup. Truly, I don't think I've ever seen a food that is that color naturally. And don't get me started on the texture...I'm shuddering just remembering that meal.

          Seriously, though, the amount of flour you'll be using is so relatively small that's it's unlikely to make any major difference in your dish.

          1. If Julia used flour you can. LOL You're just making a roux and a couple of tablespoons won't make any noticeable difference. Do you have any tapioca flour or corn starch? If so just take a couple of tablespoons of either and add enough red wine to make a thin 'slurry' and stir it in to thicken. You won't need the butter.