Coq Au Vin

For lunch today, Coq Au Vin , a delicious, robust tasting French concoction of chicken (traditionally prepared with rooster), vegetables & button mushrooms simmered to perfection in red wine.

Having tried this a couple of days ago, I decided to google for the recipe to replicate this for my family.

The chicken pieces were first browned in olive oil after having been left soaking in the fridge overnight in half a bottle of Bordeaux, along with white onions, carrots and an aromatic bouquet garni made up of fresh thyme & bay leaves. The carrots & wine marinade are then added back and the chicken left to stew over a slow fire till tender. Finally, the onions, browned with some bacon strips and fresh button mushrooms are added to finish off the dish.


Coq Au Vin, served with a lightly flavored garlic-butter rice, grilled tomatoes, potatoes and carrots.

It was unanimous! DH, DS & DD just loved it. A resounding success I must say.

For Jo, here is the recipe:

Coq Au Vin
Ingrdients
1 large chicken (cleaned, chopped into fairly large pieces)
½ - ¾ bottle of Burgundy (I used Bordeaux)
2 carrots (quartered)
2-3 large white onions (quartered)
4-5 garlic cloves (whole, smashed)
200-250g fresh button mushrooms (halved)
6 rasher of bacon, sliced thinly
Bouquet garni made up of 3 sprigs fresh thyme & 1 bay leaft
1 – 2 cups clear chicken stock
Olive oil
Salt & pepper to taste

Method:
One day ahead:
Put the well drained chicken, carrots, onions and bouquet garni into a ziploc bag or glass casserole with cover. Pour in the wine and marinate overnight in the fridge. Stir occasionally.

On the day of cooking:
1) Remove and drain the chicken and vegetables (separate the carrots & onions). Set aside the wine for use later.
2) Heat olive oil in a deep pot. Brown the chicken pieces in batches. Remove and set aside.
3) Saute the garlic and bouquet garni in the same pot for a couple of minutes.
4)Add the carrots and the chicken pieces and the wine. Top with 1 cup chicken stock. Season with a little salt & pepper.
5) Bring to the boil and then lower heat to stew till chicken is tender..
6) Meantime, brown the bacon, onions & button mushrooms in another pan.
7) When chicken is almost ready, add in the bacon/onions/mushrooms.
8) At this point, if you want a little more gravy, you can add the other 1 cup of chicken stock. Taste and adjust seasonings.
9) Serve with boiled carrots, potatoes, grilled tomatoes and rice or a crusty bread.

Note:
For a thicker gravy, you can:
1) Either dust the chicken with flour before browning them.
2) Or you could mix in 1 tbsp of plain flour to the 2nd cup of chicken stock and slowly stir it in to thicken the gravy.
3) Or you could make a roux to be added to the gravy. To make the roux:
1 tbsp plain flour
1 tbsp butter

Heat the butter over medium flame to melt. Add the flour and stir quickly till you get a smooth and slightly brown (not burnt) paste. Add the 2nd cup of chicken stock gradually, stirring all the time, till you achieve a smooth gravy.
Add this gravy to the pot of chicken and stir through well over low heat till the gravy is incorporated into the the dish.