| Prep: 30 mins | Cook: 2 hrs 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 10g | 15g |
| sugars | fibre | protein | salt |
| 7g | 3g | 35g | 1.2g |
Why I Love Swedish Tupp i vin
Gather around, food lovers! There’s a special kind of magic when you stumble upon a recipe that brings together the rustic charm of a Southern kitchen with the rich, old-world flair of a European countryside. Enter Tupp i vin. The first time I tried this recipe, the aroma alone transported me straight to a cozy Swedish farm kitchen, while its hearty and intricate flavors made it an instant favorite.
A Marriage of Cultures and Flavors
Originally, I was drawn to Tupp i vin by a fellow chef I admire greatly, Magnus Nilsson. His ability to capture the essence of Nordic cuisine and present it with a touch of elegance is nothing short of inspiring. You might even say Tupp i vin shares that same soul-soothing quality as Nilsson’s renowned dishes, blending together the comforting earthiness of root vegetables with the rich depth of a red wine sauce.
Much like the traditional Coq au Vin from France, Tupp i vin takes a humble rooster and transforms it into a masterpiece. The hearty composition of ingredients like red wine, broth, and tomatoes, combined with aromatic herbs such as thyme and rosemary, creates a symphony of flavors that feels both familiar and excitingly new. This is not merely just food; it’s an experience, and one that never fails to evoke the joy and warmth of home cooking.
For someone with roots firmly planted in Southern cooking, this Swedish dish brings a sense of belonging that transcends regional boundaries. Growing up in Charleston, South Carolina, I’ve always appreciated meals that embrace community and comfort. Tupp i vin fits this mold beautifully, as it’s a dish that encourages long, leisurely dinners with good company and heartwarming laughter.
How to Enjoy Tupp i vin
If you’re thinking about what to serve alongside this savory delight, might I suggest a light green salad or some roasted Brussels sprouts? Better yet, a hearty serving of creamy mashed potatoes or crusty bread will serve as the perfect foil to this rich and flavorful concoction. This dish pairs wonderfully with an earthy red wine, perhaps a Pinot Noir or even a Grenache, to complement the savory notes of the wine sauce and bring everything full circle.
Another perk of Tupp i vin is its versatility. It can stand alone as a captivating centerpiece for any dinner event or serve as a delightful addition to any holiday feast. If you’re feeling adventurous, you might even want to try a Southern twist—pair it with some grits or cornbread to truly make it your own.
So next time you’re in the kitchen, take a little culinary trek across the Atlantic and indulge in this Swedish treasure. Tupp i vin is more than just a recipe. It’s a celebration of culinary traditions, a melding of flavors, and a testament to the joy of cooking.
What You’ll Need
- 1 whole rooster (about 4-5 lbs) cut into pieces
- 1 cup all-purpose flour
- Salt and pepper, to taste
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups chicken broth
- 1 cup diced tomatoes (canned is fine)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 teaspoons dried rosemary
- 1 pound mushrooms, sliced
- 1/2 pound pearl onions, peeled
- 1/4 cup brandy (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Method
Step One
Preheat your oven to 350°F (175°C). Pat the rooster pieces dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge the rooster pieces in the flour mixture, shaking off any excess.
Step Two
In a large Dutch oven, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the floured rooster pieces and brown them on all sides, working in batches if necessary. Once browned, remove the rooster pieces from the Dutch oven and set them aside.
Step Three
Add the remaining 2 tablespoons of butter to the Dutch oven. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step Four
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the chicken broth, diced tomatoes, tomato paste, bay leaf, thyme, and rosemary. Stir well to combine.
Step Five
Return the browned rooster pieces to the Dutch oven, making sure they are mostly submerged in the liquid. Bring the mixture to a simmer.
Step Six
Cover the Dutch oven and transfer it to the preheated oven. Bake for 1 hour.
Step Seven
After 1 hour, add the sliced mushrooms and pearl onions to the Dutch oven. If using, pour in the brandy. Stir gently to combine.
Step Eight
Return the Dutch oven to the oven and bake for an additional 30-45 minutes, or until the rooster is tender and the vegetables are cooked through.
Step Nine
Remove the Dutch oven from the oven and discard the bay leaf. Taste and adjust seasoning with salt and pepper, if needed.
Step Ten
Serve the Tupp i vin garnished with the chopped fresh parsley. Enjoy!
