Coq au Vin Recipe
Coq au Vin Recipe with Chicken, Butter, Bacon, Onions, Celery, Mushrooms, Garlic Clove, Red Wine & Herbs.
INGREDIENTS
3-4 lb Boiling or Roasting Chicken
1 1/2 oz (40g) Butter
1 tablespoon Olive Oil
4 oz (100g) Smoked Streaky Bacon, cubed
12 Baby Onions
2 Sticks Celery, finely chopped
6 oz (175g) Mushrooms, quartered
1 Garlic Clove, crushed
2 tablespoons Plain Flour
3/4 pint (450ml) Red Burgundy Wine
1/4 pint (150ml) Water
1 Bay Leaf
1 Sprig Fresh Thyme, or 1/4 teaspoon Dried Thyme
Salt & Pepper
Small triangles of Fried Bread
METHOD
Wash and dry the Chicken and cut into 6 joints. Melt 1 oz (25g) Butter in the pan with the Oil and fry the Bacon cubes until golden brown. Remove the Bacon from the pan and drain on kitchen paper. Fry the Chicken until brown, turning once. Put the joints, with the Bacon, in a 3 pint oven-proof casserole. Fry the Onions with the Celery in the fat remaining in the pan until soft, then add to the casserole. Melt the remaining Butter in the pan, add the Mushrooms and cook for 2 minutes, then put to one side on kitchen paper.
Blend the Garlic and Flour with the fat remaining in the pan. Cook gently until browned, stirring frequently. Add the Wine, Water, Herbs and Salt & Pepper to taste. Simmer until the mixture has thickened. Pour over the Chicken joints in the casserole. Cover and cook at 325F / 160C / Mark 3 for 1 1/2 to 4 hours, depending on the size of the bird and whether it is a Boiling Chicken or Roasting Chicken. When almost tender remove the Bay Leaf from the casserole. Stir in the Mushrooms and cook for a further 10 minutes. Skim off any excess fat with kitchen paper. Check the seasoning and garnish with Fried Bread Triangles before serving. Serves 6.
Based on the Coq au Vin recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).