Although the past couple of weeks have been unseasonably warm, it has finally felt like winter where coming out of the shower is like stepping into a fridge. These temperatures are ideal for stews and pots of comfort food. However, recently I’ve felt a bit unmotivated and short of cooking ideas. Thankfully, a very knowledgeable foodie at work suggested a coq au vin. I’ve made a beef bourguignon before and this dish is not that dissimilar with the beef replaced with chicken. However, it is definitely a weekend feat requiring several hours to simmer away until the slightly unctuous meat yields at the touch of a knife.
- 1 small chicken
- 800 ml red wine
- 2 celery stalks chopped into bite sized pieces
- 1 carrot chopped into large chunks
- Handful of plain flour
- 3 cloves garlic
- 1 slice of pancetta or rasher bacon chopped into small pieces
- Sprig rosemary
- Couple sprigs of thyme and parsley stalks
- 3 bay leaves
- Slightly less than 1 tbsp of tomato paste
- 500ml chicken stock
- 1 brown onion quartered or 5 pearl onions if you could find them
- handful of button mushrooms halved
- Salt and pepper
- A bit of chopped parsley for garnish.
- 2 tbs butter
- 1.5 tbs plain flour
- Chop up chicken into large pieces, leaving the meat on the bone. When you chop it up follow the joints for clean cuts. There’s another option of deboning the breast and using the carcass for stock.
- Bring red wine to simmer and then cool for a bit before placing in the chicken pieces, carrots and celery to marinate. Marinate at least over night then drain reserving the red wine.
- Take out the chicken and dry on paper towels before dusting it with flour.
- In a pan on medium-high heat, fry off chicken in a bit of oil until browned well.
- Deglaze the pan with a little bit of stock and reserve.
- In a medium sized pot, on medium-high heat fry off carrots, celery, pancetta and garlic. Add in the herbs
- Place chicken back into pot then add in reserved wine and all the stock.
- Season with a bit of salt and pepper
- Cover lid and simmer for 2-3 hours.
- After finished simmering, take out chicken and continue simmering to reduce liquid.
- In a pan on medium-high heat, brown mushrooms and onion.
- Add mushrooms and onion to simmering gravy.
- In a clean pan, heat butter until foaming stops. Add in flour and mix together to form a paste and cook it through. Cook the roux until it changes to a nutty brown colour.
- Add the roux into the gravy and mix together making sure there are no lumps of flour. Keep simmering to let the gravy thicken up.
- Add chicken back in to warm up and turn off heat.
- Serve up with some mash or beans and garnish with chopped parsley.