Coq au vin question

[katie1341]

I’m making coq au vin this weekend (OK, so I’m not using a rooster…). I’ve never made it before, and the recipe I’m using calls for the chicken to be browned in the pan, then removed to the cooking dish. The wine and a few other things go into the dish, and it’s supposed to sit in the fridge overnight. I’ll cook it for 2-21/2 hours tomorrow.

 I've made chicken before where you brown it in the pan and then immediately finish it in the oven, but I've never made one where you cook it partially and then finish it the next day.  Am I asking for a case of salmonella?  Should I chill the wine first, so everything cools down faster?  The recipe doesn't address this at all, so I'm assuming that as long as I refigerate it immediately, I'll be OK, but I'm a little paranoid about my poultry.

[Uga_VI]

@katie1341

I’m making coq au vin this weekend (OK, so I’m not using a rooster…). I’ve never made it before, and the recipe I’m using calls for the chicken to be browned in the pan, then removed to the cooking dish. The wine and a few other things go into the dish, and it’s supposed to sit in the fridge overnight. I’ll cook it for 2-21/2 hours tomorrow.

 I've made chicken before where you brown it in the pan and then immediately finish it in the oven, but I've never made one where you cook it partially and then finish it the next day.  Am I asking for a case of salmonella?  Should I chill the wine first, so everything cools down faster?  The recipe doesn't address this at all, so I'm assuming that as long as I refigerate it immediately, I'll be OK, but I'm a little paranoid about my poultry.

The salmonella bacteria will be killed when you reheat & cook it tomorrow. Don’t worry about how long it takes to cool down.