Tuesday, 25 June 2013

Coq au Vin

Coq au vin is a classic French dish made up of chicken, bacon, mushrooms and garlic. Traditionally Coq au Vin is made with Burgundy red wine however the recipe has evolved over the years and is now made with a variety of red wines. Personally Burgundy is usually a little out of my budget for cooking so whatever is on offer in Aldi or Tesco generally does the job nicely. I absolutely love cooking with a nice red wine, and on this occasion I even put some in! Although I usually associate Coq au Vin as a winter dish but sometimes a heart warming dish like Coq au Vin is welcome on an overcast day when I feel well and truly over worked. This dish is a real comfort food for me. The way the chicken is braised in the wine leaves the meat incredibly tender and full of flavour. This recipe is adapted from one of Mary Berry's recipes. I discovered the recipe last year and really love the flavour combination. Bon Appetit!

Coq au Vin

30g butter
1 tbsp olive oil
1.5kg chicken cut into 6-8 servings
125g bacon (streaky or back bacon)
9 small shallots
250g button mushrooms
40g flour
300ml chicken stock
600ml red wine
1 bouquet garni
2 large garlic cloves (crushed)
salt & pepper to season

1. Begin by heating the butter and oil in a large casserole dish. Add the chicken and cook for 
    12 minutes or until the chicken is browned. Remove from the casserole dish and leave to 
    drain on kitchen paper
2. Next add the bacon, mushrooms and shallots and cook over a medium to high heat or until  
    browned. Again remove the ingredients from the pan with a slotted spoon and place on   
    kitchen paper leaving the juices in the pan.
3. Next add the flour to the pan and heat for 3-4 minutes, stirring constantly.In a separate pan, 
    reduce the wine over a medium heat to approximately 300ml. Gradually add the stock to the 
    flour, followed by the wine until smooth.
4. Return all the previous ingredients to the pan along with the bouquet garni and garlic. Season 
    well with salt and pepper. Bring the mixture to the boil and place in a preheated oven at 180C 
    for 45 minutes or until the chicken is tender.

E-D's Notes
- Coq au Vin is perfect served with creamy mash potato or champ and green vegetables.
- This dish is perfect for next days lunch heated up.
- How to make a 'Bouquet Garni'

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