Coq-au-Vin RecipeOrigin: France Period: Traditional |
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This is a truly classic French dish for chicken in red wine sauce. Originally this was a French peasant dish for using-up old chickens and cockerels and making them palatable this is one of the world's great classic dishes. But it works equally well with modern ingredients. Ingredients:
9/10 Rashers streaky bacon cut into 2cm squares 
Coq-au-Vin Preparation:Method:Boil some water and de-salt the bacon by simmering gently for 5 minutes. Transfer to a frying pan and fry until cooked. Transfer the cooked bacon to a casserole dish in which the ingredients will all eventually be added. Add more olive oil to the frying pan and sauté the onions, garlic, chilli, mushrooms and herbs until the onions are soft and golden. Transfer this to the casserole dish. Prepare the frying pan again and fry the chicken pieces until they are golden brown on all sides. Once cooked gently transfer to the casserole dish. Keep any fat in the frying pan and add 4/5 tablespoons of olive oil. Heat this gently and add the dices butter. Fry the butter until molten and add the flour to form a roux. Ensure that the flour is cooked and gently add-in the wine, stirring all the time to thin-down the roux. Keep adding wine until the pan can hold no more, then pour the hot liquor over the ingredients in the casserole dish. Add the remaining wine and the stock, cover and cook in the over at 150°C–180°C for 3–3.5 hours. Serve with creamy mashed potatoes, Julienne carrots and mange-tout. |
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