Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I delved into several recipes and love this one best. One tip from Julia Child is to blanch the bacon slices first so it’s not too salty.
Serves 6-8
For Coq au Vin, you’ll need:
2 rashers bacon
2 1/2 cups red wine
12 pickling size onions
6 sprigs parsley
24 button mushrooms
1 bay leaf
3 tablespoons oil
1 sprig thyme
1/2 cup flour
2 cloves garlic
1/2 teaspoon salt
1 tablespoon flour
Freshly ground black pepper
2 tablespoons water
6 whole chicken legs
1 tablespoon finely chopped parsley
2 tablespoons brandy
How to make Coq au Vin:
De-rind the bacon and cut flesh into thin strips. Peel the onions. Wipe and trim the mushrooms. Heat one tablespoon of the oil in a frying pan and cook the bacon. Place in a casserole dish. Add the onions and mushrooms to the frying pan and saute for 5 minutes. Remove from pan and set aside. Mix the flour, salt and pepper together in a plastic bag. Cut the chicken legs at the joint. Toss the chicken pieces in the seasoned flour. Heat the remaining oil in a large frying pan and brown the chicken pieces on all sides. Warm the brandy, pour over the chicken and carefully ignite, using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in pan.
Stir to remove pan sediment. Pour over chicken. Tie the parsley, bay leaf and thyme together to form a bouquet garni.
Crush, peel and mash garlic. Add bouquet garni, garlic and bacon to the casserole. Cover and cook at 180∞C for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushroom and onions and cook for a further 30 minutes.Remove the bouquet garni and garlic and discard. Sprinkle casserole with chopped parsley.
