Chicken in Wine
Coq au Vin
1 Large Chicken
1 750ml Bottle Red Wine
225g (8oz) Button Mushrooms
140g (5oz) Pancetta or Unsmoked Bacon
175ml (6floz) Chicken Stock
2 Medium Onions
2 Celery Stalks
2 Carrots
3-4 Cloves Garlic
12 Whole Black Peppercorns
12 Small Onions
2 tbsp Olive Oil
2 tbsp Cognac [Optional]
1 Large Bouquet Garni
Fresh Parsley
Salt and Pepper
Peel and slice the medium onions and carrots.
Chop the celery into chunks.
Crush the garlic.
Place all of the above ingredients, the wine and peppercorns into a saucepan and bring to the boil.
Reduce the heat and simmer 5 minutes.
Allow to fully cool.
Cut the chicken into 6-8 joints.
Place the chicken into a bowl, pour over the liquid.
Cover and refrigerate overnight, turning the chicken joints occasionally.
Remove the joint from the marinade and dry with kitchen paper.
Strain the marinade, reserve vegetables and liquid separately.
Cut the pancetta (or bacon) into short strips.
Peel the small onions, but leave them whole.
Brush the button mushrooms clean.
Heat the oil in a frying pan, fry the pancetta (or bacon), remove and place into a saucepan.
Season the chicken joints and fry until lightly golden on each side, remove and add to the saucepan.
Add the reserved vegetables, the small onions, saute for a few minutes, or until very lightly browned.
Add the button mushrooms, saute for a few minutes.
Remove and add to the saucepan.
Pour the reserved marinade into the frying pan, bring to the boil, scraping the base of the pan to deglaze.
Pour over the chicken and vegetables, add the stock, bouquet garni and cognac (if used).
Bring to the boil and reduce to a simmer.
Check the chicken after 40 minutes or until tender, it should be tender but not falling from the bones.
Adjust seasoning and discard the bouquet garni.
Either serve as is, or, remove the chicken and vegetables (keep warm), add a little plain or cornflour (mixed with a little of the liquid) and whisk into the liquid, bringing to the boil and simmering for a few to thicken the sauce.
Serve with potatoes or rice.
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