Ginette Mathiot's Coq au vin

This recipe requires preparation in advance!

Ginette Mathiot (1907-1998) was France's answer to Mrs Beeton, although she did not publish her book Je sais Cuisiner until 1932. It has now been translated into English and is known as I know how to Cook (ISBN 0714848042).

The recipe given below has been slightly adapted from Ginette's original.

This needs to be started the day before.

Ginette Mathiot's Coq au vin

Servings:	Serves 6
Calories per serving:	943
Ready in:	13 hours
Prep. time:	15 minutes
Cook time:	12 hours , 45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Lovely 5/5 The old ones are the best - I can say that with truth now! Klapaucius

Ingredients

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

• 3 tablespoons olive oil
• 90g butter
• 1.5kg chicken pieces, bone in (capon was traditionally used)
• 1 red onion, chopped
• 40g plain flour
• 50ml brandy
• 500ml gutsy red wine
• Seasoning
• 2 bulbs garlic, peeled and finely diced or chopped
• 190g button mushrooms, left whole, ot cut in half if on the large side
• 100g pickled silverskin onions
• 100g smoked bacon, diced

Method

1. The day before you want to serve, heat the oil and 50g of the butter in a heavy pan or sauteuse.
2. Add the chicken pieces and the onion and cook over a medium heat until the chicken is browned on both sides.
3. Sprinkle in the flour and stirring constantly, cook for a further few minutes.
4. Pour in the brandy and the wine, increase the heat, and cook until the aroma of alcohol has disappeared.
5. Season, add the garlic and cook gently for one hour, turning over the chicken pieces half way through.
6. Cool and refrigerate overnight.
7. The next day, gently reheat over a low temperature.
8. Meanwhile, add the remaining 40g butter to a frying pan and sauté the onions and bacon until the bacon is brown.
9. Add to the chicken, leaving as much butter as possible in the frying pan.
10. Next, add the mushrooms to the frying pan and cook until softened.
11. Stir them into the chicken and serve.

Serving suggestions

Serve with mashed or straw potatoes.

Variations

You can add other vegetable such as carrots or celery if desired.

Chef's notes

It was found be be very buttery, so I would recommend reducing the quantity of butter.

See also

• Coq au vin
• Get chicken pieces the economical way, joint the chicken yourself

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