Coq Au Vin
I like to buy a full organic free-range chicken and joint it myself however your butcher will do this for you. Call him up and ask him to joint it into 12 pieces. Also, tell him that you want to keep the carcass and giblets (Great for making stock)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 whole chicken, about 3½ pounds, divided into 12 pieces
- Freshly ground black pepper
- 4 ounces streaky (fatty) bacon, cut into small strips
- 4 cups button mushrooms, quartered or sliced
- 20 baby (pearl) onions, whole, peeled
- 3 cloves garlic, crushed
- 1 teaspoon tomato paste
- 2½ cups red wine
- 1 cup brown chicken stock
- 3–4 sprigs thyme
- 2 bay leaves
- Roux, to thicken (see below)
- Chopped flat-leaf parsley, to garnish
Preheat the oven to 180/ 350F degrees.
Place the butter and oil in a large frying pan over medium heat. When hot, fry the chicken pieces for 2 to 3 minutes until golden brown all over. Season well, then transfer to a casserole dish.
Add the chopped bacon to the empty pan and fry for a few minutes Transfer to the casserole dish.
Add the mushrooms, onions, and garlic to the empty pan and cook for 4 to 5 minutes, until golden brown. Stir in the tomato paste, wine, and stock; bring to a boil, then pour over the chicken in the casserole dish.
Add the thyme and bay leaves, and then cover and cook in the oven for 40 to 45 minutes, until the chicken is cooked through.
Make the roux, – this is simply equal parts butter to plain flour. 50g butter to 50g flour is more than enough for this recipe. Melt butter in a small saucepan on low heat, add flour and stir for a few minutes. Take off heat and put aside.
Take out of the oven and remove the chicken pieces on a plate,
Remove the thyme and bay leaves from the sauce then bring it back to a boil. Add small pieces of the roux to the boiling liquid (it is very important that the liquid is boiling or the sauce will be lumpy) and whisk rapidly until the sauce thickens. Taste and adjust the seasoning if necessary.
Return the chicken pieces to the casserole dish, stir gently to coat in the sauce, and garnish with the parsley. Serve with mashed potatoes.