Ginette Mathiot's Coq au vin
This recipe needs advance preparation!
Ginette Mathiot (1907-1998) was France's answer to Mrs Beeton, although she did not publish her book Je sais Cuisiner until 1932. It has now been translated into English and is known as I know how to Cook (ISBN 0714848042).
The recipe given below has been slightly adapted from Ginette's original.
This needs to be started the day before.
- 3 tablespoons olive oil
- 90g butter
- 1.5kg chicken pieces, bone in (capon was traditionally used)
- 1 red onion, chopped
- 40g plain flour
- 50ml brandy
- 500ml gutsy red wine
- 2 bulbs garlic, peeled and finely diced or chopped
- 190g button mushrooms, left whole, ot cut in half if on the large side
- 100g pickled silverskin onions
- 100g smoked bacon, diced
- The day before you want to serve, heat the oil and 50g of the butter in a heavy pan or sauteuse.
- Add the chicken pieces and the onion and cook over a medium heat until the chicken is browned on both sides.
- Sprinkle in the flour and stirring constantly, cook for a further few minutes.
- Pour in the brandy and the wine, increase the heat, and cook until the aroma of alcohol has disappeared.
- Season, add the garlic and cook gently for one hour, turning over the chicken pieces half way through.
- Cool and refrigerate overnight.
- The next day, gently reheat over a low temperature.
- Meanwhile, add the remaining 40g butter to a frying pan and sauté the onions and bacon until the bacon is brown.
- Add to the chicken, leaving as much butter as possible in the frying pan.
- Next, add the mushrooms to the frying pan and cook until softened.
- Stir them into the chicken and serve.
It was found be be very buttery, so I would recommend reducing the quantity of butter.
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