14/10/2012

Coq au Vin

Burgundian French - a simple stew of rooster in wine, lardons, mushrooms, onion and garlic.

This is a simple, rustic dish, so let's keep it that way - unfussy.

Straight to it ...

You need some chicken pieces, or a coq, if you can get one, and some good Burgundian red wine (Bourgogne, so Pinot Noir grape). Immerse the chicken pieces in the wine and sit it in the fridge overnight.

Retrieve the chicken pieces into lidded casserole dish and pour over some of the wine, making up the liquid half and half with chicken stock.

Mince a load of garlic cloves and pop into the dish, a couple of bay leaves and a good handful of lardons or streaky bacon. You can add in some onion at this point, or at the end if you follow my madness and use pickled onions - soak them in water while the dish is doing its main cook and add in at the end.

Pop that into the oven for a couple of hours with the lid on at 175C (around 350F).

Remove the lid, toss in a load of button mushrooms, optionally carrots and the pickled onions. Shock! Horror! I used tinned carrots and tinned mushrooms! It's comfort food at its best ...

Increase the heat to 200C (400F) and let the stock reduce for about 20-30 minutes, stirring through each 10 minutes.

Serve out into a wide brimmed bowl with some mashed roots alongside.

That's it! Told you it was easy ...

4 comments :

  1. I don't think I've ever tried cooking this. Looks very rustic. I enjoy things like beef bourguignon so will try it out. You could be on to a winner with the tinned veg! :-)

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    1. ... and I specifically went out of my way to select those tins, too! No, really, I did! I don't make a habit of it, but when I want something junky, there's worse out there. The pickled onions worked out well. Otherwise, small shallots chucked in about an hour from the end of cooking.

      Yeah, Coq au Vin is pretty much Beef Bourguignon, but with chicken. Many such French dishes really are simple, rustic fair, just that they're in French and they make a bigger song and dance about it than we do. If Lancashire Hotpot was French, they'd have it PDO'd!

      Fun, not a whole heap of work and very tasty when it hit the plate - that's what Sunday cooking should be about.

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  2. It's finally getting cool in the evenings here and this recipe looks perfect. Thank you!

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    1. Hi Andi - yes, now the evenings are getting cosy, it's nice to have simple one-pot dishes which can be entrusted to the slow cooker or the timed oven. I hope you enjoy it. It can be done with white wine, too, Burgundian, again.

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