Coq Au Vin recipe |
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06/20/2011
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Ingredients6-8 chicken joints (I prefer legs and thighs)150g pancetta or unsmoked bacon, chopped 30g butter 2 medium onions a large carrot 2 sticks of celery 2 cloves of garlic, thinly sliced 2 Tbsp flour 2 Tbsp cognac or brandy a bottle of red wine 500-750 ml good chicken stock 4 or 5 small sprigs of thyme 3 bay leaves 40g butter 12 small onions, peeled 200g button or closed cup mushrooms DirectionsPlace the pancetta/bacon into a thick-bottomed casserole together with the butter and allow to cook over a moderate heat. Stir the pancetta from time to time to prevent it burning, then when it starts to brown, use a slotted spoon to remove it from the pan to a clean bowl, leaving behind the fat in the pan.Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold (not dark brown!). When golden on both sides, lift the chicken out and into the bowl with the pancetta. While the chicken is browning, peel and roughly chop the onions and carrot, and wash and chop the celery. Once the chicken is out, add the onions, celery and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and some of the pan stickings have loosened. Add the garlic, then return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and adding the herbs. Add hot chicken stock until all the chicken is covered. Bring to the boil, then reduce the heat so that the sauce bubbles gently. Cover partially with a lid. Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken and season with salt and pepper. Check the chicken after 40 minutes to see how tender it is. It should be soft but not quite falling from its bones. Return to the heat if not yet tender enough. When ready to serve, check the consistency of the gravy - of it is too runny, stir in a little cornflour mixed with water. ServingsServes 4-6Read more on www.cooksister.com |
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