Coq au vin (Chicken in red wine)

 

                Throughout France, you will find a version of this dish. It was originally devised to cook the farmyard cock that had outlived its usefulness. Being old and tough, the bird would have required marinating and slow braising.

                If prefered, you can sauté the mushrooms in a little butter, then add to the pot for only the last 5 minutes (instead of 10) of cooking.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• 45 ml olive oil, or equal quantities of mixed butter and oil
• 125 gr bacon, diced
• 12 small peeled French shallots or baby white onions
• 1 large onion, chopped
• 1 carrot, sliced
• 1 garlic clove, finely chopped
• 15 ml brandy
• 30 ml all-purpose flour
• 15 ml chopped fresh marjoram or 2 ml dried marjoram
• 2 ml fresh thyme or dried thyme
• 1 bay leaf
• Salt and ground black pepper, to taste
• 500 ml dry red wine
• 250 gr button mushrooms
• Thyme sprigs, for garnish

1. Cut the chicken into serving portions, removing any excess fat.
2. Heat the oil or combined oil and butter in a heavy saucepan, add the bacon and fry for about 3 minutes ; push to one side of the pan, add French shallots, onion, carrot and garlic and sauté for 3 to 5 minutes.
3. Remove the vegetables from the pan with a slotted spoon and set aside.
4. Add chicken pieces to the pan and brown well ; heat the brandy gently in a small pan, ignite with a match and pour over the chicken pieces while still alight.
5. Add the flour, marjoram, thyme, bay leaf, salt and pepper to the pan and mix in well ; gradually add the red wine, stirring constantly ; return the vegetables to the pan.
6. Cover the saucepan and simmer over low heat for about 1 hour, or until the chicken is tender ; add the mushrooms during the last 10 minutes of cooking.
7. Skim off any excess fat, remove the bay leaf and adjust seasoning.
8. Arrange the chicken pieces on a serving plate, spoon over the sauce and garnish with the thyme.

Choose a lighter style of red Burgundy from the Côte-de-Beaune ; try a Savigny-les-Beaune or Pernand-Vergelesses.

BON APPÉTIT