Coq au Vin with Chicken of the Woods RecipeOrigin: France Period: Traditional |
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This vegetarian recipe substitutes chicken of the woods fungus to make a classic French coq au vin. Ingredients:
600g chicken of the woods fungus 
Coq au Vin with Chicken of the Woods Preparation:Method:Clean and wash the fungus then slice into bite-sized peices. Melt 40g of the butter in a frying pan, add the minced garlic and fry for 2 minutes before adding the chicken of the woods pieces. Fry for about 8 minutes, until heated through then turn onto a plate and set aside. Add olive oil to the frying pan and use to fry the onions, garlic, chilli, button mushrooms and herbs until the onions are soft and golden (about 8 minutes). Transfer this to the casserole dish. Now add the fried chicken of the woods to the casserole as well. Keep any oil in the frying pan and add 4/5 tablespoons more olive oil. Heat this gently and add the diced 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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