A perfect winter dish: Coq au Vin!
My husband and I travelled through France for almost a month drinking stunning wine, visiting Chateaux, wineries and beautiful Medieval cities such as Carcassonne and Avignon, my two absolute favourites!
Loved the food and was amazed to see how kind and nice French people were when you did your absolute best to speak to them in French. They knew we were trying hard and they appreciated which made our holiday even more enjoyable. Some of the wine makers took us out for lunch and introduced us to their delicious and traditional food such as Cassoulet, Beef Bourguignon, Escargot, Rocquefort S1 oalad and many more. But one of my favourites was in the wonderful wine region of Burgundy – the Coq Au Vin. It was so delicious I can still remember it and I wish I were back there eating it instead of being at home cooking it!
Unfortunately living in Australia is not that easy to jump on an airplane and get there to enjoy it, so here you go the recipe. Not the same as eating it in Burgundy but this will do for you to entertain your guests with a delicious comfort food perfect for winter!
COQ AU VIN
If you want this dish to taste sublime I highly recommend to start this the day before you wish to serve it.
1.5 litres red wine
1 carrot, sliced
1 onion, sliced
4 springs thyme
2 small fresh bay leaves
10 black peppercorns
6 cloves garlic, 3 crushed and 3 finely chopped
6 chicken Marylands (leg and thigh joints, about 375g each)
1/2 cup (80ml) olive oil
1/2 cup (125ml) brandy
60g unsalted butter
1 x 200g piece of speck or bacon, cut into 3x1cm strips
12 pearl onions or spring onions with bulbs, peeled
3 eschalots (These are small brown French onions), thinly sliced
500g small button mushrooms, wiped clean and trimmed
75g plain flour
1 bouquet garni (A bundle of herbs – usually thyme, bay leaf, parsley and lemon rind)
coarsely chopped flat-leaf parsley, to serve
Mashed potatoes and steamed green beans to serve
1. Place the wine, carrot, onion, crushed garlic, peppercorn, thyme springs, bay leaf and chicken in a large bowl. Cover with plastic film and refrigerate for 2 hours, or overnight if time permits.
2. Drain the chicken, reserving the wine and discarding the vegetables, peppercorns and herbs. Pat the chicken dry with paper towel. Heat half the oil in a large heavy-based frying pan over medium heat, then, working in batches, cook the chicken, turning once, for 6-7 minutes or until golden. Return all the chicken to the pan, add the brandy and carefully light it with a long match, then, when the flames die down, remove the pan from the heat and set aside.
3. Heat the butter and remaining oil in an enamelled cast-iron casserole over medium heat. Add the speck and onions and cook, stirring, for 5 minutes or until the onions are light golden. Add the eschalot, finely chopped garlic and mushrooms and cook, stirring, over medium heat for 6-7 minutes or until light golden. Add the flour and stir to combine Well, then cook, stirring, over medium heat for 2 minutes. Gradually add the reserved wine, stirring continuously to prevent lumps forming. Bring the mixture to a simmer, then add the bouquet garni and the browned chicken pieces and any pan juices. Cover the chicken and cook over low heat for 1 1/4 hours or until tender.
4. Scatter the chicken with parsley, then serve with mashed potatoes and steamed green beans.
Yumm!!! Enjoy it and stay warm!