Coq au Vin
Coq au Vin (Chicken in Red Wine, ) comes from the Burgundy region of France. It’s a classic, country-style casserole cooked with full-bodied Burgundy wine. Often used as a comfort food during cold months.
My Coq au vin recipe is easy to follow starting with making a basic stock (not sock with thanks to jay lol), if you don’t fancy jointing a whole chicken just buy chicken thighs and legs and use a good shop bought stock or those pesky cubes .
Ingredients
Serves 4.
a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved I prefer to use cornfed free range
an onion, a carrot and a few peppercorns for the stock
150g pancetta or unsmoked bacon in the piece
30g butter
2 medium onions
a large carrot
2 ribs of celery
2 cloves of garlic
… 2 tbsps flour
2 tbsps cognac
a bottle of red wine
4 or 5 small sprigs of thyme
3 bay leaves
40g butter
12 small onions, peeled
200g small mushrooms
Method
1:Put the chicken carcass any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.
2:Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole – one of enamelled cast iron would be perfect – and let them cook over a moderate heat. Stir the pancetta from time to time – it mustn’t burn – then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.
3:Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown – it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.
4:While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan goo. Add the, peeled and thinly sliced garlic.
5:Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine carrots, celery and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.
6:Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper
7:Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.
Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker – though not thick – and will become quite glossy.
Return the chicken to the pan and serve with rice or potatoes
Ok my presentation needs work but it tastes fantastic .
For more info or I can come an cook it for you don’t hesitate to mail or call
simon.bingham@simons-sauces.com. 0642297107
simons-sauces 