Coq Au Vin
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Description
A flavorful recipe that does need any more than steamed potatoes on the side.
Ingredients
- 4-5 lb chicken pieces
- 3 Tbs olive oil
- 1/2 Tbs butter
- 1/2 cup bacon cut into cubes
- 1 cup spring onions, blanched
- 2 cups mushrooms
- 2 Tbs flour
- 2 cups chicken stock
- 1clove garlic, finely chopped
- 2 shallots, finely chopped
- 1 bouquet garni
- salt
- pepper
Marinade
- 1 onion, thinly sliced
- 1 stick celery, thinly sliced
- 1 carrot, sliced
- 1 clove garlic
- 6 black peppercorns
- 3/4 cup red wine
- 2 Tbs olive oil
Methods/steps
Marinating
- Place sliced onion, celery and carrot, garlic, peppercorns and wine into a saucepan. Simmer for 5 minutes. Cool.
- Place chicken pieces in a bowl. Pour wine mixture over. Drizzle with the oil.
- Cover and marinate in the fridge for 12-18 hours.
Cooking
- Strain marinade reserving both liquid and vegetables. Pat chicken dry.
- Heat oil and butter in a casserole dish. Fry bacon until crisp and remove.
- Brown chicken pieces and onion and remove.
- Cook mushrooms and remove.
- Remove fat leaving only 2 Tbs.Add marinated vegetables and cook until soft over a low heat.
- Sprinkle flour over and cook for 2 minutes to make a roux.
- Add chicken stock and marinade to the pan.
- Season with salt and pepper, chopped garlic, shallots and bouquet garni.
- Add chicken pieces, cover and simmer until tender then remove.
- Strain sauce. Add blanched onions and cook until soft. Add mushrooms and simmer until sauce has thickened.
- Return chicken pieces and bacon to the casserole for a 4-5 minutes to warm.
- Serve.
Additional Tips
This recipe is perfect to take advantage of not so young and tender but so much cheaper chicken.
It takes time to prepare coq au vin, but the results are worth it.
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