Coq au Vin

This is a French classic that is known worldwide and this is the traditional recipe, though there are many simpler versions out there that yield great results without as many steps. One thing I would recommend you do not skip is the overnight marinade, as this really tenderises the meat & adds deep flavour to the dish. I have added to end of this page, a simpler version you may like to try if you are short on time or patience, though I cannot guarantee it will be as good as the traditional recipe.

I have not used an actual Cockerel for the meat but went for a large, free range chicken. This dish is often served with mashed potato or gratin dauphinois, but it also pairs well with rice or linguini pasta.

4 Servings

Ingredients:

1 whole chicken, cut into 8 parts

50cl full bodied red wine (ie. Burgundy, Pinot Noir, Côtes du Rhône)

2 sprigs of thyme

1 sprig of rosemary

6 tbsp butter

150gr bacon lardons

1 heaped tbsp tomato paste

2 cloves of garlic, chopped

2 bay leaves

60cl chicken stock

2 tbsp flour

200gr mushrooms, peeled but left whole

400gr baby onions or shallots, peeled but left whole

Chopped parsley

Ingredients:

Cut the chicken into 8 parts: 2 wings, 2 drumsticks, 2 thighs, 2 breasts.

Place the chicken in a large bowl. Add the thyme, rosemary & wine. stir gently, cover with cling film & place in the fridge overnight, turning the chicken over when possible.

When you are ready to cook the coq au vin, remove the chicken pieces from the marinade & allow to drip dry 5 minutes in a sieve placed over a medium sized bowl.

Heat a pan on medium heat & melt 2 tbsp of butter.

Brown the chicken pieces on all sides for 5 minutes then set aside on a plate.

Pass the marinade through the sieve to remove the herbs, & reserve on the side.

In a large pot or casserole dish, heat 1 tbsp butter on medium heat. Add the bacon lardons & fry for 2 to 3 minutes until slightly crisp, adding the garlic midway.

Stir in the tomato paste & fry off for 1 minute before adding the chicken stock, marinade & bay leaves. Bring the sauce to a simmer & add in the chicken pieces.

Allow to cook on medium heat for 30-45 minutes, by which point, the sauce should have reduced by 1/3.

During this time, using the same pan in which you browned your chicken, cook the mushrooms & onions on low heat, turning regularly for 10 minutes until they are golden & beginning to soften. Set aside.

In a bowl, combine the flour with 3 tbsp of softened, room temperature butter. You will need to mix well for several minutes to obtain a smooth paste.

Place a large sieve over a large bowl & pass the entire contents of the casserole dish through the sieve. Set the chicken & lardons aside & return the sauce to the pan on its own. Bring to a simmer & add the butter/flour mix, whisking energetically to combine.

Continue to whisk 3-5 minutes until the sauce has thickened.

Return the chicken & lardons to the pot.

Add the onions & mushrooms.

Simmer 10 minutes on low heat, stirring regularly.

Sprinkle a generous amount of parsley over the top before serving.

Simpler One-Pot Version: Marinate the chicken with the wine & herbs overnight.

In a large casserole dish, melt 2 tbsp butter & brown the chicken on all sides.

Add the lardons for the last 2 minutes of browning.

Sprinkle the flour over the meat & stir well.

Add the tomato paste & garlic.

Stir well as you slowly add the marinade.

Add the stock & bay leaves.

Bring to a simmer on medium heat & allow to cook 20 minutes before adding the onions & mushrooms.

Simmer another 25-35 minutes or until the chicken is cooked & the sauce has thickened.

Sprinkle a generous amount of parsley over the top before serving.