Coq au Vin
Preparation Time: 1 hour 30 minutes
Makes 4 Servings
Difficulty Level: 2/5
2 tbsp butter
1 tbsp sunflower or corn oil
3 lb (1.5 kg) chicken, cut into 8 serving pieces
4 thick slices of bacon, cut into strips
8 shallots
1/2 lb (250 g) mushrooms
1/4 cup (30 g) all-purpose flour
1 1/4 cups (300 ml) chicken stock
1 1/4 cups (300 ml) red wine
1 bay leaf
1 thyme sprig
1 parsley sprig
1 large garlic clove, crushed
salt and black pepper
4 slices of white bread, crusts removed, to serve
2 tbsp chopped parsley to garnish
- Melt the butter with the oil in a large flameproof casserole. When the butter is foaming, add the chicken pieces and cook for 10-12 minutes, until browned all over. Lift out and drain on paper towels.
- Spoon off any excess fat, then add the bacon, shallots, and mushrooms to the casserole. Cook over high heat, stirring, until golden brown. Lift out with a slotted spoon and drain thoroughly on paper towels.
- Add the flour and cook for 3-5 minutes, stirring constantly until lightly browned. Gradually pour in the stock, then the wine, stirring until smooth.
- Return the chicken, bacon, shallots, and mushrooms to the casserole and add the bay leaf, thyme, parsley, garlic, and then season with salt and pepper to taste. Bring to a boil, cover, and cook in a 350 F (180 C) oven for 45-60 minutes, until the chicken is cooked through.
- Toward the end of the cooking time, toast the bread slices on both sides under the broiler. Cut into 4-inch triangles.
- Garnish the chicken with the chopped parsley and serve immediately with the toasted bread triangles.
Remarks from Experience
I recommend serving this with a fresh French bread rather than a sliced sandwich bread, as the recipe suggests. But you’re welcome to try whatever you like. I also recommend that you have your paper towels set up ahead of time, as you’ll be spending most of your time between steps stirring whatever is on the stove. Finally, make sure you remember to cover the casserole before you put it in the oven; otherwise the chicken comes out very dry.
Source
Mary Berry & Marlena Spieler. Classic Home Cooking. Dorling Kindersley, 1995.
