Coq au vin

..and back into the 70's we go.. a paisley frock or kipper tie is mandatory whilst cooking and eating this dish!

If you have a good butcher, an old bird is better for this dish.

Coq au vin

Servings:	Serves 6
Calories per serving:	284
Ready in:	4 hours 20 minutes
Prep. time:	20 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review 🐔🐔🐔 4.2/5 Loads of flavour, especially if your bird is of a decent age. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 to 2 kg ( 3 to 4 lb) chicken, parson's nose removed
• 40 g (1.5 oz butter)
• 1 tablespoon olive oil
• 4 oz smoked bacon, lardons or home smoked bacon cut into cubes
• 12 shallots, peeled and halved
• 2 sticks of celery, cut into moons
• 175 g (6 oz) button mushrooms, quartered
• 2 garlic cloves, peeled and crushed
• 2 tablespoons plain flour, seasoned with ¼ teaspoons English mustard powder
• 450 ml (3/4 pint) good red wine
• 150 ml (1/4 pint) water
• 1 bay leaf
• 1 sprig freshly picked thyme
• 2 tablespoons freshly chopped parsley
• sea salt and freshly ground black pepper

Mise en place

• Preheat the oven to 160° C (325° F - gas 3)

Method

1. Rinse and dry the chicken
2. Joint the chicken into 6 or eight pieces
3. Melt 25 g ( 1 oz) of the butter in a pan or wok with the olive oil and fry the lardons until browned
4. Place the lardons in a 3 pint ovenproof casserole dish
5. In the wok, fry the chicken pieces until brown and sealed, add to the casserole dish
6. To peel the shallots, soak for 20 seconds in boiling water, then plunge into cold water.
7. Gently fry the shallots and celery for 5 minutes then add to the casserole dish
8. Melt the remaining butter in the wok and fry the mushrooms for 3 minutes, set aside
9. Add the garlic to the wok and fry for 30 seconds, then stir in the seasoned flour until the fat is absorbed
10. Add the wine, water herbs and salt and pepper to taste and simmer until it thickens a little
11. Pour the wine mixture over the chicken pieces
12. Cover with a lid or tin foil and cook for 3 hours, 45 minutes
13. Drain any surface fat with kitchen paper
14. Remove the bay leaf and any woody thyme, stir in the mushrooms, cover and return to the oven for 15 minutes

Serving suggestions

Serve with plain boiled potatoes and carrots.

Variations

For a nice change, try serving this with pasta.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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