Coq au vin
..and back into the 70's we go.. a paisley frock or kipper tie is mandatory whilst cooking and eating this dish!
If you have a good butcher, an old bird is better for this dish.
- 1 to 2 kg ( 3 to 4 lb) chicken, parson's nose removed
- 40 g (1.5 oz butter)
- 1 tablespoon olive oil
- 4 oz smoked bacon, lardons or home smoked bacon cut into cubes
- 12 shallots, peeled and halved
- 2 sticks of celery, cut into moons
- 175 g (6 oz) button mushrooms, quartered
- 2 garlic cloves, peeled and crushed
- 2 tablespoons plain flour, seasoned with ¼ teaspoons English mustard powder
- 450 ml (3/4 pint) good red wine
- 150 ml (1/4 pint) water
- 1 bay leaf
- 1 sprig freshly picked thyme
- 2 tablespoons freshly chopped parsley
- sea salt and freshly ground black pepper
- Preheat the oven to 160° C (325° F - gas 3)
- Rinse and dry the chicken
- Joint the chicken into 6 or eight pieces
- Melt 25 g ( 1 oz) of the butter in a pan or wok with the olive oil and fry the lardons until browned
- Place the lardons in a 3 pint ovenproof casserole dish
- In the wok, fry the chicken pieces until brown and sealed, add to the casserole dish
- To peel the shallots, soak for 20 seconds in boiling water, then plunge into cold water.
- Gently fry the shallots and celery for 5 minutes then add to the casserole dish
- Melt the remaining butter in the wok and fry the mushrooms for 3 minutes, set aside
- Add the garlic to the wok and fry for 30 seconds, then stir in the seasoned flour until the fat is absorbed
- Add the wine, water herbs and salt and pepper to taste and simmer until it thickens a little
- Pour the wine mixture over the chicken pieces
- Cover with a lid or tin foil and cook for 3 hours, 45 minutes
- Drain any surface fat with kitchen paper
- Remove the bay leaf and any woody thyme, stir in the mushrooms, cover and return to the oven for 15 minutes
For a nice change, try serving this with pasta.
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