Whole kitchen in their Savory Proposal for October invites us to prepare a French classic, “Coq au Vin”. Or in other words, chicken in wine — you can tell I learned French at school :p.
What do we need?
(serves 2)
2 chicken thighs
1 large onion
2 carrots
3 slices of bacon
2 cloves of garlic
50 g (1.75 oz) mushrooms
2 glasses of wine
4 glasses of chicken stock
Flour and butter
Salt and pepper
How do we make it?
Start by chopping the onion, carrot and bacon.
Heat a little oil over medium heat in a wide, shallow pot. Add the chopped ingredients.
Once they’re slightly golden, add the minced garlic, cook for a minute and set aside in a bowl.
In a zip-lock plastic bag, add a couple of tablespoons of flour, a pinch of salt and pepper. Drop in one of the thighs and shake to coat. Repeat with the other.
Once floured and seasoned, sear the thighs in a pan for about 10 minutes.
Remove the chicken, add the wine and let it reduce a bit.
Return the thighs to the pan, add the vegetables and pour in the chicken stock.
Simmer everything together over low heat for about 50 minutes.
Once the chicken is well cooked, remove the chicken and the vegetables.
With a tablespoon of flour and one of butter, form a smooth paste and stir it into the sauce.
Stirring constantly, cook over low heat for a couple of minutes until the mixture thickens.
In a frying pan with a little oil, sauté the mushrooms until golden.
Finally, return all the ingredients to the pot and let everything cook together for a couple of minutes so the flavors blend.
Tips:
If you have some sauce left over, you can use it to make some tasty meatballs in sauce.
If it doesn’t thicken enough, add a tablespoon of cornstarch dissolved in cold water.
[English version] COQ AU VIN* *Ingredients (serving 2):
2 chicken legs an thighs
1 large onion
2 carrots
3 bacon slides
2 cloves of garlic
50 g mushrooms
2 cups of red wine
*4 cups of chicken stock *
Flour and butter
Salt and pepper
Chop onion, carrot and bacon.
*Place some olive oil into a deep sauce pan and heat it. Add chopped ingredients. *
Cook until ingredients are slightly browned, add chopped garlic and keep cooking for one minute. Set aside.
*Put a couple of tbsp of flour, a pinch of salt and pepper into a plastic bag. Put the chicken inside and shake it well to create a thin layer on the chicken. *
Stir over a high heat for 10 minutes.
*Remove chicken, add red wine and simmer to reduce it. *
*Put the chicken back into the sauce pan, add chopped vegetables and chicken stock. *
*Simmer for round 50 minutes, cooking over a low heat. *
When chicken is soft and cooked, remove it from the sauce pan.
*In a different bowl, mix some flour and butter and add it to the sauce. *
*Keep stiring, cooking over a low heat for a couple of minutes. *
*In another pan, stir fry the mushrooms with a bit of olive oil until golden browned. *
Add all the ingredients into the sauce pan with the wine sauce and cook for a couple of minutes in order to combine all flavors.
- Tips:**- If there is some sauce left, you can use for preparing meatballs. It will be delicious!*
- If you want a thicker sauce, add some corn flour.*
Comments
tía pi (2012-11-18 22:03:03):
Today I made the coq au vin following your recipe — delicious! I didn’t make it with rooster, I used a free-range chicken, one of those that look like they’ve got hepatitis, and honestly it was finger-licking good. I had some sauce left over and I’m planning to poach a few eggs to keep dipping bread. Thanks, piggies.