Classic Coq au Vin Originally made using cockerel meat – nowadays a good free-range chicken will yield equally delicious results. 60 ml butter 150 g smoked pork rashers or bacon (chopped into ½ cm strips)
Classic Coq au Vin
Originally made using cockerel meat – nowadays a good free-range chicken will yield equally delicious results.
- 60 ml butter
- 150 g smoked pork rashers or bacon (chopped into ½ cm strips)
- Salt and milled pepper
- 1 large chicken (jointed into 6-8 pieces)
- 30 ml cornflour
- 2 onions (sliced)
- 2 carrots (chopped)
- 3 celery stalks (chopped)
- 2-3 cloves garlic (sliced)
- 8 g thyme
- 3 bay leaves
- 750 ml full-bodied red wine
- 250-500 ml chicken stock
- 12 baby onions (peeled)
- 250 g button mushrooms
- Mashed potatoes (to serve)
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Heat half of butter in a heavy based saucepan and fry rashers until golden
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Remove and set aside
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Season chicken, dust with flour and fry until just golden on both sides
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Remove and set aside
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Add onions, carrots and celery to saucepan and fry until golden
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Add garlic and cook for another minute
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Return chicken and rashers to saucepan, tuck in herbs, add wine and enough stock to cover chicken
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Season and allow to simmer for 15 – 20 minutes
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Heat remaining butter and fry baby onions and mushrooms until golden
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Add to stew and cook for about 40 minutes, until chicken is soft and tender
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Remove chicken and vegetables from sauce and set aside
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Boil sauce to thicken slightly
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Return chicken and vegetables to sauce
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Heat through before serving
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Serve with mashed potatoes