Coq au vin

-



Coq au vin embodies the true spirit of French cuisine – a delicious rustic dish for the family to enjoy together. This used to be one of my grandmother's speciality!

It appears that its origin dates as far back as Roman times. The classic version of the dish calls for red wine, specifically Burgundy. However different areas of France have their own versions; coq au vin jaune (Jura), coq au Riesling (Alsace) and coq au Champagne.

The dish does require extra efforts but it is certainly worth it!

Cooking time: about 1h30 + marinating overnight

Ingredients: 

For the marinade

Large chicken cut into pieces

3 carrots roughly chopped

2 celery sticks roughly chopped

500 ml of Burgundy or a decent quality wine

 

For the dish

2 tbsp of flour

50 g butter

1 tbsp vegetable oil

1 large chopped onion

225 g chopped streaky bacon or lardon

50 ml brandy

2 crushed garlic cloves

3 bay leaves

4 sprigs of thyme

125 g butter

100 g silver skin onions

200 g baby mushrooms 


Method:

  • Remove the chicken from the marinade and pat dry.
  • Sprinkle the flour on a plate and coat the chicken thoroughly.
  • In a casserole pan, fry the chicken skin side down in batches for 2-3 minutes in the butter and oil until browned on each side.
  • Remove from the pan,
  • Add the onion and fry for 1-2 minutes.
  • Add the bacon and fry for a further 1-2 minutes.
  • Return the chicken to the pan and pour the marinade through a sieve onto the chicken.
  • Add the brandy, garlic, bay leaves and thyme.
  • Bring to the boil,
  • Reduce the heat, cover and simmer for 1 hour, or until the chicken is cooked through to the bone.
  • When the chicken is tender, heat the butter in a small frying pan and fry the silver skin onions and the baby mushrooms over a medium heat until golden brown.
  • Stir the mushrooms and onions into the coq au vin and season.
  • Serve with chopped parsley.

My tips: 

You can remove the chicken skin for a more healthy option
The quality of the wine will affect the final taste
Just before the end of cooking add 1/2 square of dark chocolate to add a sheen to the casserole

 

 

 




Comments

Post a Comment

Popular posts from this blog

Pear Almondine

-
Image
This recipe is from one of my favourite chefs, Raymond Blanc, and was demonstrated live last Saturday on his ITV programme  "Simply Raymond". "Tarte aux poires et aux amandes" translates into English as "Pear Frangipane tart or Pear Almondine".   Frangipane,  an almond-flavoured sweet pastry cream, is widely used in France in various desserts, pastries and cakes. Serves 6 to 8 people Preparation time: 15 minutes Cooking time: 20 to 25 minutes + 10 minutes cooling time. Ingredients 100 g unsalted butter, room temperature 100 g caster sugar 100 g ground almonds 1 teaspoon cornflour 1 egg, medium, organic/free-range 1 teaspoon vanilla extract 8 pear halves, tinned or from a jar 80 g melted butter to brush the inside of the tart ring or use spray oil To serve A handful flaked almonds (for extra flavour, first toast them in a dry pan) Icing sugar, for dusting Method Preheat the oven to 160°C. Place a tart ring, about 18cm x 2cm, on a lined baking tray
Read more

Saint Agur, new potatoes and chorizo frittata

-
Image
Recipe © Raymond Blanc / Photograph © Chris Terry This dish is best eaten while it’s still warm but can easily be made in advance and served cold. You can add your own twist to this recipe by adding your favourite vegetables, spices, smoked fish or cooked chicken. The Saint Agur   blue cheese gives a savoury note to the frittata and a little sharpness, making the whole dish balanced and delicious. Preparation time: 10 minutes Cooking time: 35 minutes Serves 6 Ingredients 400g Jersey Royal potatoes, quartered 1 red onion, diced 1 clove garlic, finely chopped 3 tbsp olive oil 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 pinch smoked paprika 1 pinch sea salt 120g chorizo, cut into small dice 100g  roasted red pepper, 1cm dice 150g Saint Agur blue cheese, 1cm dice 80g spinach, chopped 8 eggs, whisked Method Preheat the oven to 170ºC. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosema
Read more

Flammekueche

-
Image
  Flammekueche comes from Alsace in eastern France, on the German border. In my previous blog, l'Alsace , we discovered that the boarder has shifted several times between France and Germany. As a result, Alsace has developed a unique identity, with its own language and specialities including dishes such as choucroute garnie , (sauerkraut), Munster cheese and Flammekueche amongst others, The name translates literally as “flame cake,” but flammekueche neither is a cake, nor is it flamed! The tart is actually a cross between a savoury tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a delicious crisp-chewy crust topped with tangy cream, and salty smoky pork.   Serves 4 as a main course Serves up to 12 as a snack Cooking time: 10 to 12 minutes   INGREDIENTS   For the dough    250g/9oz plain flour, sifted, plus extra for dusting     ½ tsp salt     150ml/5fl oz tep
Read more