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Coq au Vin
Chicken
Ingredients
- 1 chicken, about 1 kg, cut into 12 pieces
- 500 ml red wine
- 15 ml oil
- 150 g thick-cut bacon, cubed
- 12 small shallots, peeled
- 200 g button mushrooms
- 1 clove of garlic, chopped
- 45 ml flour
- 300 ml chicken stock
- 2 bay leaves
- 2 sprigs of thyme
- salt
- freshly ground black pepper
- a bunch of flat-leaf parsley, chopped
Method
- Trim the chicken pieces of excess fat. For a really rich flavour, marinate the chicken pieces in the wine overnight. The next day, pour off the marinade (keep it to cook with) and dry the chicken well with kitchen paper to make frying easier.
- Heat the oven to 180°C.
- Put the oil and bacon in a large ovenproof casserole dish and cook over a medium heat for 3 minutes.
- Add the whole shallots and cook for a further 6 minutes until browned, then add the mushrooms and garlic and cook for another 2 minutes, stirring well. Remove the ingredients from the pan and set to one side.
- Place the chicken in the casserole and cook until golden and scaled all over - do this in batches to get a good even colour.
Set the browned chicken to one side. - Reduce the heat, add the flour to the pan and allow it to absorb the fat. Don't forget to mix in all the coloured cooking bits on the side of the pan. Slowly stir in the red wine (or reserved marinade) and chicken stock and bring to the
boil. - Return the chicken, vegetables and bacon to the casserole dish, along with the bay leaves, thyme and seasoning. Cover and cook in the oven for 35 minutes.
- Just before serving, add the chopped parsley.
The story goes that this very old dish was invented by Julius Caesar.
Serves 6
Original recipe from:
The French Kitchen