Coque au vin

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Squarrel 035Last week on one really cold evening I was about heading for home and probably because I was so hungry suddenly I remembered a chicken dish that I ate in Dijon/France about two years ago. I can say it was a perfect dish on a chilly wintery day. But reconstituting this dish at home lot of people become disappointed in the final result. Why? Because it’s really matter what kind of wine is used in the recipe and moreover when I was in Dijon after enjoying this excellent dish the owner revealed that that the secret of the coque au vin recipe is beside the wine is the iron skillet or pot in which this dish is made. So take into consideration all these facts here you are the best recipe of coque au vin:

Ingredients for 4 persons

The typical coque au vin recipe is made of chicken braised with wine, lardons, mushrooms, and optionally garlic. The best to use Burgundy wine but in many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, and so on.

a large chicken, jointed into 6 or 8 pieces, giblets and carcass saved an onion, a carrot and a few peppercorns for the stock,  150g pancetta or unsmoked bacon, 30g butter, 2 medium onions  a large carrot  2 ribs of celery  2 cloves of garlic  2 tbsps flour  2 tbsps cognac  a bottle of red wine  4 or 5 small sprigs of thyme  3 bay leaves  40g butter  12 small onions, peeled  200g small mushrooms  boiled or steamed potatoes, to serve 

Directions: Put the chicken carcass, its giblets and any bits and bobs of bone and flesh into a deep pan, cover with water, add an onion and a carrot, half a dozen   whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it.

Cut the pancetta into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with the butter, into a thick-bottomed casserole – one of enamelled cast iron would be perfect – and let them cook over a moderate heat. Stir the pancetta from time to time – it mustn’t burn – then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan.

Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown – it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into the bowl with the pancetta. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.

While the chicken is colouring in the pan, peel and roughly chop the onions and carrot, and wash and chop the celery. With the chicken out, add the onions and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic, peeled and thinly sliced, as you go. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.

Melt the butter in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper.

Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour, depending on the type of chicken you are using. Lift the chicken out and into a bowl.

Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker – though not thick – and will become quite glossy.

Return the chicken to the pan and serve with the potatoes.



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