Coq au Vin recipe
information
This is a very old dish, invented - or so the story goes - by Julius Caesar. A group of Gauls had been cornered Asterix-fashion by one of Caesar's garrisons. To prove that they had plenty to eat, the Gauls sent out an old cockerel to the enemy, with a message around its neck saying 'Bon appetitf Caesar promptly invited the leaders of the Gaulish tribes to a dinner, in the course of which he served the cockerel (cooked to perfection in wine and rare herbs), promising the Gauls that if they surrendered, he would not only give them the recipe, but personally ensure that they and their descendants ate well and lived in prosperity for ever. Did they believe him. The story doesn't tell... Make this dish the night before serving to let the flavours infuse and intensify.
ingredients
6 chicken portions
1/3 cup (1 1/2 oz) 40 g seasoned flour
2 tbsp (1 oz) 25 g butter
1 tbsp oil
4 oz (l00 g) piece of streaky bacon, cut into strips 8 oz (225 g) button onions
1 chicken bouillon cube (stock cube)
1 1/4 cup (1/2 pint) 300 ml hot water
2/3 cup (150 ml) 1/4 pint inexpensive red wine
1 rounded tbsp tomato puree (paste)
salt and pepper, 2 1/3 cup (175 g) button mushrooms
1/3 cup (1 1/2 oz) 40 g seasoned flour
2 tbsp (1 oz) 25 g butter
1 tbsp oil
4 oz (l00 g) piece of streaky bacon, cut into strips 8 oz (225 g) button onions
1 chicken bouillon cube (stock cube)
1 1/4 cup (1/2 pint) 300 ml hot water
2/3 cup (150 ml) 1/4 pint inexpensive red wine
1 rounded tbsp tomato puree (paste)
salt and pepper, 2 1/3 cup (175 g) button mushrooms
method
1. Preheat the oven to 350°F (180°C) gas mark 4. Remove the skin from each chicken joint if preferred and coat the joints in flour.
2. Heat the butter and oil in a large frying pan, add the chicken joints and fry until brown on all sides.
3. Lift them out with a slotted spoon and place in a heatproof casserole. Add the bacon strips and button onions to the pan and fry gently for 5 minutes.
4. Lift them out with a slotted spoon and add to the chicken joints.
5. Stir the remaining flour into the pan and cook for 1 minute. Crumble the bouillon cube in the hot water and stir. Add to the pan with the wine and tomato puree and bring to the boil, stirring until the sauce has thickened.
6. Season well with salt and pepper and pour over the chicken. Cover with a lid or foil and cook in the oven for 45 minutes.
7. Stir in the mushrooms, return to the oven and cook for a further 15 minutes or until the chicken is tender.
8. Taste and check seasoning.
2. Heat the butter and oil in a large frying pan, add the chicken joints and fry until brown on all sides.
3. Lift them out with a slotted spoon and place in a heatproof casserole. Add the bacon strips and button onions to the pan and fry gently for 5 minutes.
4. Lift them out with a slotted spoon and add to the chicken joints.
5. Stir the remaining flour into the pan and cook for 1 minute. Crumble the bouillon cube in the hot water and stir. Add to the pan with the wine and tomato puree and bring to the boil, stirring until the sauce has thickened.
6. Season well with salt and pepper and pour over the chicken. Cover with a lid or foil and cook in the oven for 45 minutes.
7. Stir in the mushrooms, return to the oven and cook for a further 15 minutes or until the chicken is tender.
8. Taste and check seasoning.
serving amount
serves 6
rate this recipe
8.0
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
