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{{#seo:
|title=Ginette Mathiot's Coq au vin a French recipe
|titlemode=replace
|keywords=#butter #chicken #ginettemathiotscoqauvin #brandy #garlic #bacon #onions #diced #coqauvin #flour #potatoes
|hashtagrev=032020
|description=Ginette Mathiot (1907-1998) was France's answer to Mrs Beeton, although she did not publish her book Je sais Cuisiner until 1932
}}

{{Template:AdvancePreparation}}

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.
{{recipesummary
|TotalCalories = 5660
|PortionCalories = 943
|DatePublished=19th January 2013
|Author = JuliaBalbilla
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 13 hours
|PrepTime = 15 minutes
|CookTime = 12 hours , 45 minutes
|Image = [[Image:Ginette Mathiot's Coq au vin recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Lovely''

5/5

The old ones are the best - I can say that with truth now!

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
{{RecipeIngredients
| 3 tablespoons [[Olive oil|olive oil]]
| 90g [[Butter|butter]]
| 1.5kg [[Chicken|chicken]] pieces, bone in (capon was traditionally used)
| 1 [[Red onion|red onion]], chopped
| 40g [[Plain flour|plain flour]]
| 50ml [[Brandy|brandy]]
| 500ml gutsy [[Red wine|red wine]]
| Seasoning
| 2 bulbs [[Garlic|garlic]], peeled and finely [[Diced|diced]] or chopped
| 190g [[Button mushrooms|button mushrooms]], left whole, ot cut in half if on the large side
| 100g [[Pickled|pickled]] silverskin [[Onions|onions]]
| 100g [[Smoked bacon|smoked bacon]], [[Diced|diced]]
}}
===Method===

{{RecipeMethod
| The day before you want to serve, heat the [[Oil|oil]] and 50g of the [[Butter|butter]] in a heavy pan or sauteuse.
| Add the [[Chicken|chicken]] pieces and the [[Onion|onion]] and cook over a medium heat until the chicken is [[Browned|browned]] on both sides.
| Sprinkle in the [[Flour|flour]] and stirring constantly, cook for a further few minutes.
| Pour in the [[Brandy|brandy]] and the [[Wine|wine]], increase the heat, and cook until the aroma of [[Alcohol|alcohol]] has disappeared.
| Season, add the [[Garlic|garlic]] and cook gently for one hour, turning over the [[Chicken|chicken]] pieces half way through.
| Cool and refrigerate overnight.
| The next day, gently reheat over a low temperature.
| Meanwhile, add the remaining 40g [[Butter|butter]] to a [[Frying pan|frying pan]] and sauté the [[Onions|onions]] and [[Bacon|bacon]] until the [[Bacon|bacon]] is [[Brown|brown]].
| Add to the [[Chicken|chicken]], leaving as much [[Butter|butter]] as possible in the [[Frying pan|frying pan]].
| Next, add the [[Mushrooms|mushrooms]] to the [[Frying pan|frying pan]] and cook until softened.
| Stir them into the [[Chicken|chicken]] and serve.
}}
===Serving suggestions===
Serve with [[Mashed|mashed]] or straw [[Potatoes|potatoes]].
===Variations===
You can add other [[Vegetable|vegetable]] such as [[Carrots|carrots]] or [[Celery|celery]] if desired.
===Chef's notes===
It was found be be very buttery, so I would recommend reducing the quantity of [[butter]].
==See also==
* [[Coq au vin]]
* {{See also - Jointing a chicken}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Garlic recipes]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Cooking with wine]]
[[Category:Stews and casseroles]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

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Ginette Mathiot's Coq au vin - Revision history

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