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Coq au Vin (rouge) recipe
(French for: Chicken cooked in red wine)
Ingredients for
4 people:
- Fresh chicken
- 1/2 bottle red wine
- 2 large onions (or 4
medium onions)
- ¼ pound (125 g.) of
bacon
- 4 cloves garlic
- Bouquet garni (or 4
bay leaves)
- 1 cup (250 ml.)
chicken broth (not absolutely required)
- Butter
- Flour
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Preparation Time: 20 Minutes |
Cooking Time: 60 Minutes |
Recipe:
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Cut the onions into small
pieces and glaze them in butter (glazing onions is frying them over a moderate
heat until they are cooked). Stir and use a moderate heat to ensure they are not
burnt. Once cooked, put the onions in a cooking pot
-
Using the same frying pan,
cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once
cooked, add the bacon to the cooking pot
-
Cut the chicken
into approximately 10 pieces (wing, each leg into two, each breast into 2)
-
Fry the chicken pieces in
butter until golden brown (taking care not to burn the butter or chicken). While
frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the
other side, then turn again. Once cooked, add the chicken to the cooking pot
-
Finely chop the garlic and add
to the pot. Add the wine and chicken broth (if you don't have chicken broth, use
a bit of extra wine instead). Add salt and pepper to taste.
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Simmer for 45 minutes
or until chicken pieces are very tender
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Serve
Side dish: Rice
or potatoes
Notes:
This recipe
has been reduced to its basic essentials. There are many
different versions of it, most of which involve additional
ingredients. Some possible additions (partly for taste, partly
for visual appeal) to the above are as follows (you can use one
or any combination of the following):
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A
handful of small shallots (or baby onions); cooked in the
pot with the other ingredients
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Several
carrots, peeled and quartered; cooked in the pot with the
other ingredients
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Celery;
cooked in the pot with the other ingredients
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Mushrooms;
cooked in the pot with the other ingredients
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Thyme;
cooked in the pot with the other ingredients
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Parsley.
It should be chopped fine and sprinkled onto the top of the
serving dish, after cooking and before serving.
One should use
an ordinary bottle of wine for this recipe. A bad bottle might
ruin the dish, whereas investing in a fine bottle would be a
shame as the subtle tones of an expensive bottle would be lost
during cooking. Avoid strong tasting wines (e.g. a wine which
has been aged for a long time in a barrel and thus has an "oaky"
taste) as this would conflict with the taste of the chicken.
For other Coq
au Vin recipes, as well as its history, click on
Coq au Vin.
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