Coq au vin

Coq au vin

By
From
Encyclopedia of Food and Cookery
Serves
4

A robust Burgundian dish of chicken cooked in red wine with onions, mushrooms and diced bacon.

Ingredients

Quantity Ingredient
1 x 1.5kg whole chicken
500ml red wine
2 bay leaves
1 sprig fresh thyme
1 garlic clove, crushed
250g button mushrooms, stalks trimmed
125g shoulder bacon in one piece, diced
60g butter
2 tablespoons olive oil
12 small onions, peeled
60ml brandy
1 bouquet garni
1 garlic clove, peeled, extra
salt and freshly ground black pepper
2 tablespoons plain flour

Chicken stock

Quantity Ingredient
chicken giblets
1 onion, halved
1 carrot, cut into chunks
1 bouquet garni
500ml water
pinch salt
parsley, chopped, to garnish
or Croûtes and croûtons, fried in oil, to garnish

Method

  1. Cut chicken into quarters. Make stock by simmering all ingredients together for 1 hour, then strain.
  2. Place red wine in a saucepan with bay leaves, thyme, crushed garlic and chicken stock. Boil until reduced to about 310 ml, adding mushrooms about 5 minutes before reduction is complete. Remove mushrooms with a slotted spoon, strain wine mixture and set aside.
  3. Fry bacon in 30 g butter and the oil until fat runs. Add onions and fry until golden-brown. Dry chicken well, add to pan and fry until golden. Warm brandy, set alight and pour over chicken, shaking pan until flames die. Add bouquet garni, extra garlic clove and wine mixture. Bring to simmering point, season, and cook very gently, covered, for 40 minutes or until chicken is tender. Add mushrooms and cook for 5 minutes more.
  4. Transfer chicken, mushrooms, onions and bacon to a heated serving dish. Mix remaining butter with flour to a paste and whisk, a small piece at a time, into the simmering sauce until it thickens. Adjust seasoning, discard bouquet garni, and spoon sauce over the chicken. Sprinkle with parsley and serve garnished with croûtes.
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