Friday, 29 March 2013

Coq Au Vin- Ma variété préférée


For my birthday last year my lovely friends bought me Julia Child's Mastering the Art of French Cooking. It was perfect considering my love obsession with France. I would of been far better at speaking the language if I didn't hate my high school French teacher so much. Alas. I can still enjoy French food.

Julia Child's cookbook is an amazing encyclopedia of French food however it is not the easiest cookbook to follow. I find that a lot of her recipes are a little outdated, with modifications  available to recreate traditional dishes that suit the modern family. Here is my simplified version of Coq Au Vin or aka, chicken blissfully cooked in red wine. 



Coq Au Vin
Serves 2
Adapted from Vivalinka

Ingredients

3-4 small chicken thighs and 2 drumsticks
500ml red wine (I used Shiraz)
250ml chicken stock
2 tbsp extra virgin olive oil
150g shortcut bacon, diced
1 large eschallot, thickly sliced
200g cup mushrooms, thickly sliced
2 small carrots, thickly sliced
100g green beans, chopped
1/4 cup amaretto (or you could use whiskey or brandy)
3 cloves garlic, finely chopped
2 tbsp fresh thyme, chopped
1 tbsp cornflour (optional)
Salt and Pepper to season

Method

1. Preheat oven to 120 degrees Celsius

2. Heat a tablespoon of olive oil in a large cast iron casserole dish over medium heat. Fry the bacon for 5 minutes until lightly browned. Remove from the pot to a large bowl.

3. Now add the chicken pieces to the pot, turning occasionally for 5 minutes until browned all over. Remove to the same bowl as the bacon.

4. Heat some more oil in the casserole dish and add the eschallot, green beans and carrots and cook over medium heat for 10 minutes until softened. Add the garlic and cook for another 1 minute,  stirring the whole time not allowing it to burn.

5. Add your amaretto and scrape all the burned bits to incorporate them into your sauce. Return the bacon and chicken with all the juices they collected into the pot, pour in your wine, chicken stock, seasoning and thyme sprigs and bring to a boil. Once boiling add the mushrooms, cover with a lid and put it in the oven for 40 minutes.

6. After 40 minutes remove carefully from the oven and place back on the stove top over high heat. Adjust the seasoning if needed.  Remove half a cup of liquid into a bowl and add the cornflour to make a paste. Add the paste to the sauce, sitrring until the sauce thickens slightly. Remove the chicken from the pot, and separate among serving plates.  Rapidly boil the remaining liquid down until it has reached a desired consistency. Please note though that this sauce is not meant to be thick. Once satisfied, spoon the sauce and vegetables over the chicken and serve. Bon Appetit!



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