COQ AU VIN
The word “coq” in French means “rooster” or “cock”, a tough bird that benefits hugely from braising.
Traditionally this recipe needs more cooking time, but nowadays it’s a relatively quick dish to prepare as birds are reared more quickly and are more tender. It’s a delicious dish with incredible flavor.
prep: 30 minutes ♦ marinate: 24 hours ♦ cook: I½ hours ♦ serves: 4
8 joints free-range chicken, to include
thigh, leg, and drumstick, on the bone
FOR THE MARINADE:
750ml (1 bottle) good red wine (typically a
Burgundy)
2 carrots, peeled and sliced into batons
2 celery stalks, peeled and sliced into batons
150g shallots or baby onions, peeled but left whole.
5 garlic cloves, peeled but left whole
2 tbsp balsamic vinegar
1 tbsp peppercorns
Bouquet garni to include 2 bay leaves, parsley stalks, 6 sprigs thyme, 1 sprig rosemary.
FOR THE CASSEROLE:
a little sunflower oil. for frying
75g butter
sprig of fresh thyme
1 tbsp plain flour, toasted in a hot oven at 200°c for 10 minutes
500ml chicken stock
150g streaky bacon, chopped
350g button mushrooms, cleaned
salt and freshly cracked black pepper
TO SERVE:
creamy mash, a handful of fresh parsley, chopped green salad (optional)
RECIPE:
To marinate the chicken, heat a heavy casserole pot and bring the wine to the boil and reduce by one-third.
This will remove the alcohol and concentrate the color and flavor.
Leave to cool. In a bowl, mix the chicken pieces, carrot, celery, garlic, peppercorns, shallots/baby onions, balsamic vinegar, and bouquet garni and pour the cooled red wine over them.
Cover and refrigerate for 24 hours.
To cook the chicken, drain the chicken pieces and vegetables but reserve the liquid.
Pat the chicken pieces dry with kitchen paper and season with salt and pepper. On high heat, add vegetable oil to a large. casserole pot.
Brown the chicken pieces for 5 minutes on each side, skin side first. Transfer the browned chicken pieces to a plate.
Preheat the oven to 200°C fan/220°C/gas mark 4.
Place l tablespoon of flour in a small dish and toast it in the hot oven for IO minutes. Then reduce oven to 6o°C fan/180°C/ gas 4.
Clean and dry the casserole pot.
Place it over medium heat and melt the butter.
Add the marinated vegetables and fresh thyme.
Cook gently until just browned.
Spoon out any excess butter, add the toasted flour and stir gently.
Slowly add the reserved marinade liquid, little by little.
Add the stock as well. Cook gently over low heat.
Add the chicken pieces and return to the boil.
Cover and transfer to the oven for 30 minutes.
Over medium heat, fry the chopped bacon and button mushrooms. Add to the casserole when it has come out of the oven. Taste and correct the seasoning, if needed.
CHEF’S TIP:
By toasting the flour in the oven before adding it to the casserole, you will reduce the cooking time of the row: and intensify the flavor.