This delicious recipe which has stood the test of time is made from braised chicken along with mushrooms, lardons, wine and garlic.
About Coq Au Vin
Coq au vin is a famous and delicious French comfort food. The two main ingredients used in the preparation of this dish are chicken and wine. Different kinds of wine can be used in the preparation of this timeless dish. While a red wine from the Burgogne region is traditionally used to prepare this dish, even a Reisling or Vin Juane white wine can be used to make Coq Au vin.
Coq au vin has been around since the time of the Gauls and Julius Cesar. This recipe was traditionally considered a poor man’s or peasant’s fare until the twentieth century. The rural families in France used to keep chickens and a rooster for eggs and meat. Once the rooster became old, it was killed. To make the stringy meat of the old rooster more palatable, it was slow cooked or braised in wine. This was basically to tenderize the meat.
Hunk of bacon – ¼ of a piece
Chicken – 3lb
Butter – 2tbsp
Olive Oil – 2tbsp
Small Onions – 12
Diced Carrots -1
Diced Celery – 1stalk
Cognac – ¼ cup
Dry Red wine – 1 ½ cup
Crushed Garlic Cloves- 2
Thyme -1/2 tsp
Bay Leaf Crumbled – 1
Mushrooms (Quartered) – ½ lb
Parsley (Minced) – ¼ cup
Beurre Manie – Made From 1tbsp Butter and 1tbspFlour
Salt – To Taste
Pepper – To Taste
1. Cut a quarter slab of bacon and remove the rind. Dice the bacon slab into ½ inch pieces.
2. Now joint a raw chicken into serving size pieces. Pat the chicken pieces dry with absorbent paper towels.
3. Next prepare the beurre manie. To make the beurre manie, take one tablespoon of flour and one tablespoon of butter. Knead the ingredients together to form soft dough. This dough which is called beurre manie is typically used in French cuisine to thicken sauces, soups and stews.
4. Take a large skillet and place it over medium high heat. Melt two tablespoons of butter in the skillet add two tablespoons of olive oil as well.
5. Add the chicken pieces and cook the chicken till it attains a nice golden brown color. Transfer the chicken pieces from the skillet onto a plate and season the chicken pieces with salt and pepper.
6. To the skillet, add the small onions, diced carrots, bacon and celery. Cook the ingredients over a moderate heat for approximately five minutes. Transfer the chicken pieces back to the skillet after draining the excess fat from the pan.
7. Pour a quarter cup of cognac into the skillet and ignite it. Shake the skillet vigorously till the flames are extinguished.
8. Now add one cup of dry red wine, thyme, crumbled bay leaf and crushed garlic cloves. Partially cover the skillet and simmer the chicken pieces for a further 15 minutes.
9. Turn the chicken pieces in the skillet after adding another half cup of wine. Let the chicken pieces simmer for a further 10 minutes.
10. Transfer the chicken pieces to a serving dish.
11. Now add the mushrooms and minced parsley to the skillet. Cook the mushrooms and parsley over a low flame. Add the beurre manie and thicken the sauce. Pour the thickened sauce over the chicken pieces and season with salt and pepper.