Coq au vin

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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

 

 

 




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