Coq au vin
This is the first of my new series taking you on a culinary tour of France and bringing you speciality dishes from the different regions.
We are starting today in the Bourgogne-Franche-Comté.
This is my version of Coq au Vin which is ideal served with pasta, rice, mashed potato, potato gratin or just with green vegetables!
It is also excellent served with a light Burgundy wine such as a Pinot Noir or Gamay.
Ingredients:-
Chicken x 1 Whole or 6 x chicken pieces
Red Wine x 750ml approx (enough to totally cover chicken in the dish)
Carrots x 2
Shallots x 6
Mushrooms x 200g
Lardons x 200g
Onion x 1
Butter x 50g
Garlic Cloves x 2 smashed
Cloves x 2
Chicken Stock x 125ml
Salt & Pepper
Olive Oil x splash
Cornflour to thicken the sauce
Balsamic vinegar x splash
Bouquet Garni (parsley, thyme and bay leaves)
Sugar x 1 teaspoon
Method:-
Prepare your chicken by cutting it into pieces. Cut the carrots and onion in Mirepoix. In a dish place the chicken pieces, the bouquet garni, the carrots, onions, garlic and seasoning. Completely cover the chicken in the red wine and then place in the fridge for 12 hours or 24 if possible.
Remove from the fridge, add a little olive oil and some butter to a pan and cook the chicken pieces just to give them a little colour. Then into an ovenproof dish goes the chicken, the sieved red wine from the marinade and the chicken stock, cover and put in a preheated oven at 180 degrees for 45 minutes.
Whilst that is cooking, pan fry your lardons. In a separate pan sauté your mushrooms in butter and then in the same pan fry your shallots and add a little sugar. Once they are ready, deglaze the pan with the balsamic vinegar.
Add all the remaining ingredients to the chicken dish and cook for a further 20 minutes. Check for seasoning and for the sauce consistency. You can thicken with cornflour mixed with some water if needed. Finish off with a sprinkling of chopped parsley.
Voila! Bon appétit!
1 Comment
You forgot to add brandy, or armagnac, and tomato paste to the sauce.