Coq au vin
It is a classic French dish in which chicken is braised in red wine. In some parts of France, white wine and even champagne are used instead. The French word 'coq' implies that a rooster should be used, but any chicken can be used.
Equipment
- 1 Large ceramic bowl
- 1 colander
- 1 casserole / Dutch oven
- 1 Frying pan
Ingredients
Marinade
- 3.5 pound chicken cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
- 3 med carrots diced
- 2 sticks celery sliced
- 1 med onion diced
- 4 cloves garlic chopped
- 2 fresh bay leaves (or dried)
- 3 spigs fresh thyme
- 1 bottle red wine
Browning the chicken
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp plain flour
- 1 pinch rock salt
- 1 tsp black pepper ground
Garnish
- 200 g bacon lardons
- 25 pearl onions
- 100 g button mushrooms
Instructions
Marinate
- Prepare the chicken and other ingredients to be marinated and place in a large ceramic bowl. Add the wine, cover it with cling film, and marinate it for 24 in a fridge.
- 24 hours later, drain the marinade into a bowl using a colander. Leave to drain for 45 minutes. Retain the liquid for later use.
Prepare the garnish
- Place the pearl onions and chicken stock in a pan and simmer until the onions are just cooked (about 20 minutes)
- Separate the chicken from the vegetables/herbs and pat dry with kitchen towels. When dry, dust with plain flour. Season with salt and pepper.
Brown the chicken
- Brown the chicken in a large casserole with the olive oil and butter. Remove to a bowl when cooked (5-7mins) and set aside.
Bring it together
- Add the vegetables and herbs to the casserole pan and cook for 5 minutes on a moderate heat.
- Add the browned chicken, reduced stock and marinade to the casserole, and cook for 20 mins.
Prepare and add the garnish
- While the browned chicken, vegetables, herbs and marinade are cooking, fry the bacon lardons in a non-stick frying pan for 45 seconds. Add the button mushrooms and cook for a further four minutes. Add to the browned chicken when ready.