Coq au Vin

Translating to rooster stewed in wine, coq au vin, a French classic was originally a peasant dish designed to make use of an old rooster that was too tough and sinewy to be simply roasted. It was a dish that was cooked low and slow. However, tough roosters have given way to tender roasting chicken in most recipes today. So it would be more accurate to call this Poulet au Vin. I wouldn't use chicken breast for this recipe as you can easily overcook them. So bone in thighs, drumsticks or whole legs are better to use for coq au vin.

Coq au Vin

adapted from Olive Magazine

1 tbsp Tallow, ghee, lard or olive oil
3-4 Chicken legs
Sea salt and black pepper
250 g Slab bacon, cut into thick sticks
100 g Pearl onions, peeled
3 Garlic cloves, finely chopped
2 tbsp Tomato paste
A few thyme sprigs
2 Bay leaves
1 tbsp Chickpea flour
175 ml Red wine (I used Pinot Noir)
550 ml Chicken stock
300 g Button mushrooms, halved if large
1 tbsp Flat-leaf parsley leaves, chopped

Heat the tallow in a large, heavy-based casserole over medium-high heat. Season the chicken legs well and add to the pan. Cook chicken, turning, for 5-6 minutes each side or until browned. Transfer the chicken to a plate.
Tip the lardons into the pan and cook for 5-6 minutes until they brown slightly. Add pearl onions. Cook, stirring occasionally, for 4-5 minutes or until starting to brown. Add chopped garlic and cook, for 1 minute or until fragrant. Add the tomato paste, thyme and bay leaves, and cooking for a minute more. Add the chickpea flour and cook for another minute.
Pour in the red wine and bring to the boil. Boil for 2 minutes to reduce wine slightly. Stir in chicken stock, add the mushrooms, then return the chicken legs and any cooking juices to the pan. Bring to the boil. Turn down the heat to a simmer and bubble gently for 1-1.5 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.

4 comments:

Brian's Home Blog 30/10/24 14:56: Oh my, that has to be so darn good, I can almost taste all that flavor!
DEZMOND 30/10/24 15:05: Ah, the famous one from Julia Child... I kinda miss her series with Sarah Lancashire even though she did not cook much in it.
Lola Martínez 30/10/24 15:18: Por aqui el gallo también es un pescado, así que debo tener cuidado para no equivocarme. Estas recetas las suelo hacer con pollo o pavo, quedan igual de ricas.
thepaintedapron.com 30/10/24 16:12: A classic recipe for sure. I enjoyed reading the history of this recipe, I can't imagine cooking a rooster!
Jenna