Coq au vin - for roasting chickens
Created by sean, Monday, 27 March 2006
Description
The classic chicken stew to end them all.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4-6
- 1 bottle decent full bodied red wine
- 3/4 sprigs fresh thyme
- 2 bay leaves
- 1 dsp redcurrant jelly
- 1 small onion peeled and stuck with 2 cloves
- 2 sticks celery chopped
- 1 carrot peeled and chopped
- 4 garlic cloves peeled and bruised
- 1 large chicken
- salt and pepper
- 1 tbsp flour
- 25g butter
- 1 tbsb olive oil
- 75g pancetta/smoked streaky bacon cut into lardons
- 20 button onions peeled
- 20 button mushrooms
- 3 tbsp cognac
Method/steps
- Put the first eight ingredients into a pan and bring to the boil. Reduce by half over a medium flame, strain and reserve.
- Joint the chicken and remove the skin.
- Season the pieces with salt & pepper and roll in the flour.
- Heat the oil and butter in a heavy, lidded pan and saute the chicken until golden.
- Remove to a plate and fry the pancetta until crisp.
- Remove this and put it with the chicken.
- Tip the mushrooms and onions into the pot and stew them until well coloured.
- Put the chicken and bacon back in the pot and turn up the heat.
- Flame it all with the cognac, then add the reduced wine.
- Simmer for about an hour.
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