Coq au Vin
Inroduction
About this Recipe
By: Sheridan Rogers
I was inspired to do this classic French provincial dish after seeing the movie “Julie & Julia” last week. Having just looked back through my battered copy of Mastering the Art of French Cooking, I noticed that Julia adds a dessertspoon of tomato paste along with the wine and that she uses Cognac instead of brandy. There’s also a white wine version (Coq au Riesling) which is thickend with cream and egg yolks.
Ingredients
- corn-fed or organic chicken 1 medium (about 1.5kg), cut in 8 serving pieces
- salt and freshly cracked pepper
- olive oil 2 tablespoons
- streaky bacon 125g, rind removed and diced
- garlic 1 clove, peeled and smashed
- baby onions or eschalots 12 – 16, peeled
- brandy 2 tablespoons
- dry red wine 3/4 bottle
- chicken stock 1 cup (250ml)
- bouquet garni fresh bay leaf, parsley sprig, thyme sprig and rosemary sprig tied together
- button mushrooms 250g, browned in a little oil
- softened butter 1 tablespoon worked with 1 tablespoon plain flour
Serves 4 Wipe the chicken pieces dry and season with salt and pepper. Heat the oil in a medium heavy casserole, fry the bacon until crispy, add the onions and garlic clove and fry until golden, turning them frequently. Remove to paper towels. Fry the chicken pieces until golden all over. Tip out any fat, then pour in the brandy and flame it (stand back!). When flames have subsided, return bacon, onions and garlic to the casserole, pour in the wine and stock and add the bouquet garni. Cover and simmer very gently until chicken is tender, about 45 – 50 minutes minutes. Add mushrooms to chicken and simmer until mushrooms are soft. Remove chicken pieces and vegetables to a warm serving platter or dish. Discard bouquet garni. Bring the red wine to the boil and reduce by half over medium heat. Skim off any fat. Add the butter/flour mixture (‘beurre manie’) in small pieces (the size of a hazelnut) to the red wine, stirring over low heat until the butter has melted and the sauce has thickened. Bring just to boiling point and when shiny and glazed, pour over the chicken. Serve immediately – though as with most casseroles, its flavour improves on standing so is even better next day. Julia Child says the French only ever serve it with parsley potatoes and buttered green peas though buttered parsley noodles are also surprisingly good.