I heart this French dish to bits.
It’s my second time whipping this up. The gravy… ohh, the gravy.. is to die for!
I must say, it’s gobsmacking good especially when i have some freshly toasted, good ol’ crusty bread to clean the plates with ;)
Sometimes the chicken pieces are as unwanted side effect eepen the effect of the red wine. This has unwanted side effr: hhowever, of drying out the meat and overpowering whatever flavour of chicken might have.
Personally.. i feel there is no need to marinate the chicken overnight at all..
The red wine, after cooking for an hour.. is definitely still there no doubt. But then, i’m completely a goner when it comes to alchohol :P
As i’ve cooked this before, i shall not go into anymore details on how much i heart this staple of French provincial culinary repertoire. Wouldn’t wanna bore you to bits!
Coq au Vin
55g unsalted butter
4 huge drumsticks / 1 chicken *best to use organic, free range ones
100g unsmoked bacon, cut into 2.5cm strips
16 button mushrooms, white
2 garlic cloves, crushed
1 tbsp plain flour
1 tbsp tomato paste (not ketchup!)
250ml red wine
1 tbsp sugar
500ml chicken stock or water
1. Heat half the butter in a heavy pan. Season the chicken with salt and pepper, add the pieces to the pan and cook, turning in the butter, until they have browned all over.
2. Add the onions and bacon and cook for about 10 minutes until coloured, then add the mushrooms and garlic and cook for a few minutes, turning them in the juice.
3. Stir the flour into the browned butter and juices and cook for a minute or 2. Add the tomato paste, red wine and sugar, stir and bring to the boil. Add the stock or water and bring back to the boil.
4. Turn down the heat so that the liquid barely simmers, then cover the pan and cook for 50 minutes or until the chicken is cooked.
5. Test for doness, then lift out all the chicken pieces and vegetables onto a warm serving dish.
6. Transfer batches of the cooking liquor and any trimmings left in it to a blender, add the remaining butter and blend. Amalgamate the batches of sauce and test for seasoning – i skipped this part! –
Methinks this dish is fabulous for entertaining guests. Can be cooked ahead and really, quite simple too!
Perfecto for fuss-free entertaining and impressive one too, especially with the bread! (oopss, i must really stop it with the bread obsession! can’t help it.. :P)
After all, like what the cook book says, “while the dish is most celebrated, but regularly the worst-cooked dish of brasserie restaurants!” which i have to agree whole-heartedly. Good meat braising/stews in the restaurants are really hard to come by…