Coq Au Vin Rouge
Coq au Vin is a traditional French peasant dish. The tough old farmyard rooster was braised in red wine for hours until it rendered itself into tender submission. This resulted in a rich, robust, hearty and very flavoursome dish.
Julia Child took this peasant dish and transformed it into the iconic French classic as we know it today. This has also revolutionized the method of cooking with wine; not only to be enjoyed with a meal, but as an integral ingredient and base of the dish itself.
Unfortunately we do not nowadays have ready access to mature free range chickens. The supermarket versions are slaughtered at a very young age, resulting in virtually no texture or flavour. It also compromises the long cooking process to impart flavour as it simply disintegrates after an hour or so. To get the most of the flavour profile asked for it is best to do the cooking in two stages allowing the chicken to marinate in the sauce before finishing the cooking process. This will help to impart the flavours into the chicken without it disintegrating completely.
Coq au Vin Rouge is a far cry from the original peasant dish. It is much more subtle and elegant. It works well as a one pot dish for an informal meal, but plated and garnished it makes for a superb main course for an elegant and formal dinner party.
Julia Child took this peasant dish and transformed it into the iconic French classic as we know it today. This has also revolutionized the method of cooking with wine; not only to be enjoyed with a meal, but as an integral ingredient and base of the dish itself.
Unfortunately we do not nowadays have ready access to mature free range chickens. The supermarket versions are slaughtered at a very young age, resulting in virtually no texture or flavour. It also compromises the long cooking process to impart flavour as it simply disintegrates after an hour or so. To get the most of the flavour profile asked for it is best to do the cooking in two stages allowing the chicken to marinate in the sauce before finishing the cooking process. This will help to impart the flavours into the chicken without it disintegrating completely.
Coq au Vin Rouge is a far cry from the original peasant dish. It is much more subtle and elegant. It works well as a one pot dish for an informal meal, but plated and garnished it makes for a superb main course for an elegant and formal dinner party.
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Ingredients: Serves 6-8
2,4kg chicken (thighs and drumsticks) 200gr bacon, finely diced 2 onions, finely chopped 3 garlic cloves, finely sliced 90ml brandy 650ml Red wine 250ml chicken stock 50gr tomato paste 3 sprigs of thyme 3 bayleaves 1 jar white cocktail onions, well drained 30ml chopped parsley 500gr portobellini mushrooms 50ml flour oil and butter for frying parsley for garnishing |
Method:
Wash and trim the chicken pieces. Pat dry and season with salt, pepper and garlic and herb seasoning. Add oil to a large frying pan and fry the chicken pieces until a deep golden brown colour all over. Remove chicken and place into a large pot. Fry the bacon in the pan until crispy, add the chopped onion and fry until lightly caramelised. Add bacon and onion mixture to the chicken. Heat the pan and fry the garlic until tender, deglaze with the brandy. Flambe the brandy to burn off the alcohol. Add to the chicken. Add the chicken stock, the wine, tomato paste, bunch of thyme , bay leaves and parsley to the chicken. Bring to the boil and simmer gently for 15 minutes. Turn off the heat and let the chicken marinate and infuse all the flavours for at least two hours. . Skim off the oil and mix with the flour to form a smooth paste. Add enough cooking liquid to form a runny consistency (up to this stage can be done a day in advance and the chicken refrigerated and allowed to marinate till the next day). Bring the chicken to the boil and simmer for an hour or until the chicken is tender. Gradually add the flour mixture to thicken the sauce to the desired consistency. Fry the sliced mushrooms in oil and butter over high heat until nicely browned. Transfer the chicken pieces to a serving dish, pour sauce over and scatter the mushrooms over. Garnish generously with more chopped parsley. . Serve with rice and lightly steamed baby vegetables tossed in butter - and a bottle or two of your favourite red wine. ENJOY!!! |