Wednesday, 30 November 2016

Coq au Vin - "rooster/cock with wine".

Chicken braised with wine, lardons, mushrooms, and optionally garlic.
A red Burgundy wine is typically used.
(Serves 4)
Traditionally this dish is made with a cockerel in Burgundy and would be cooked for 4-5 hours.
However chicken is quicker to cook and easier to buy outside of France.

110g rindless lean bacon, diced
55g butter
8 button onions
110g button mushrooms
1 clove garlic, crushed
4 chicken pieces
290ml red wine, preferably a Burgundy pinot noir
Approx. 290ml chicken stock
20g plain flour
1 bouquet garni (1 bay leaf, 1 sprig each thyme and parsley and 1 stick of celery tied together with string)
Salt, freshly ground black pepper

Heat half the butter in a heavy saucepan and quickly brown the chicken pieces all over.
Remove and place to one side.
Peel the onions by immersing them in boiling water for 1 minute and then removing the skins.
Dry them and with the remaining butter fry with the bacon until brown.
Add the mushrooms and garlic fry for 2 minutes.
Stir in flour thoroughly on low heat.
Return chicken to pan.
Add the wine and enough stock to nearly cover the chicken pieces.
Add bouquet garni, salt and pepper. With a wooden spoon, move the chicken pieces about and stir the sauce until it thickens and comes to the boil.
Stir well to loosen any sediment.
Cover with a well-fitting lid and simmer slowly until onions and chicken are tender (about 45-60 minutes).
Remove bouquet garni and serve sprinkled with chopped parsley.

Wine to accompany: Givry rouge, Hautes côtes de Nuits, Savigny les Beaune

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