Saturday, 26 May 2012
100th Post - Coq Au Vin Revisted
Coq Au Vin makes a regular appearance in my winter cooking. Its a dish I have made so many times I could probably do it with my eyes closed. So of course the moment I decided to start my own blog and kick it off with Coq Au Vin, is the time it turned into a disaster.
Coq Au Vin may seem a little intimidating because of its fancy french name and Masterchef probably didn't help make it seem any easier but I promise it is as simple as the translation of its French name: Chicken cooked in wine.
I have actually played around with the original recipe a bit so the cooking time is a little longer now but it all adds up to a beautiful rich flavour.
8 Chicken drumsticks
1/3 cup plain flour
4 rashers of bacon - diced
8 eschalots - peeled
250gm button mushrooms
4 garlic cloves - crushed
2 cups dry red wine - Pinot Noir is perfect
2 cups chicken stock
2 tbl spoons tomato paste
1 bouquet garni - Safeway sells fresh ones or Masterfoods have a dry sachet.
1. Pre heat oven to 180°C. Place flour in a bowl, season with salt and pepper. Coat the chicken, a few pieces at a time, making sure to shake off the excess. Heat a table spoon of olive oil in a large heavy based, oven proof casserole dish. Brown the chicken on all sides. Best to do this a few pieces at a time. Remove the chicken from the pan, and set aside. Add the bacon to the pan, cook for 3-4 minutes until golden and crispy. Remove from the pan, set aside with the chicken.
2. Heat another table spoon of olive oil in the pan. Add the eschalots. Cook for 8 minutes or until golden and softened. Add the mushrooms and garlic. Cook for 4 minutes. Pour in the red wine. Bring to the boil. Stir in the chicken stock and tomato paste. Bring to the boil.
3. Return the chicken and bacon to the pan. Add the bouquet garni. Bring to the boil. Cover and place in the oven for 1 1/2 hours. Turn the chicken pieces over at about 45 minutes into cooking time.
4. Remove from the oven. If the sauce require further thickening, remove the chicken pieces and simmer on a low heat uncovered for 10 minutes.
5. Serve with mashed potato (or cous cous, polenta or crusty bread) and steam beans.