Coq Au Vin
Coq au vin
There is a reason why the classics are just that. A silky smooth mash, crusty bread and a salad on the side will complete the scene.
Step 1: Cooking and Serving
Pre heat your oven to 150 degrees.
Place a large heavy-based casserole dish over medium/high heat. Once hot, add the canola oil, followed by the bacon. Render the fat from the bacon and once golden and crisp remove from the dish and hold.
Season your chicken pieces and place in the casserole dish. Cook these for 5 to 10 minutes each side until caramelised, then remove and hold.
Likewise, add the mushrooms and cook until golden, then remove and hold.
Now add the diced onion, carrot, celery, garlic, thyme and bay leaves. Cook the vegetables for 10 minutes, stirring occasionally until golden. Stir through the tomato paste then pour in the red wine and chicken stock. Turn the heat down and simmer for 5 minutes.
Now add back the cooked bacon, chicken pieces and mushrooms. Bring up to the boil, cover and place in the oven for 1 hour.
Once cooked, remove from the oven and carefully strain off the cooking liquid into a bowl. Place a saucepan on low heat, add the butter and flour, and then whisk together to form a paste. Turn the heat up slightly and while whisking continuously, slowly add back the cooking liquid to make a rich silky sauce. Cook out, stirring occasionally over low heat for 5 minutes before pouring back over the chicken and vegetables.
Taste and adjust the seasoning with salt and pepper.
Eat now, refrigerate, or freeze until required.
- ¼ Cup Canola Oil
- 200 gm Bacon (diced)
- 6 Whole Chicken Legs (cut into drum and thigh)
- 400 gm Button Mushrooms
- 1 Cup Onion (medium dice)
- 1 Cup Carrot (medium dice)
- 1 Cup Celery (medium dice)
- 4 Cloves Garlic (roughly chopped)
- 2 Tbl Thyme (finely chopped)
- 3 Bay Leaves
- 2 Tbl Tomato Paste
- 3 Cups Red Wine
- 1 L Chicken Stock
- 3 Tbl Butter
- 3 Tbl Flour
- Flakey Sea Salt
- Freshly Cracked Black Pepper