I’m hoping you’ll forgive me but I was just so proud that I had made my very first Coq au Vin without the assistance of a packet ‘flavour base” that I had to share.
So it might look unappealing and let’s not go there comparing it to other things it may resemble, just trust me when I say it was scrumptious and I will definitely be making it again.
We had this with olive oil mash and crunchy steamed green beans.
I made a few of my adaptations to this recipe.
- I used brown onions instead of pickling onions.
- I used chicken breast fillets because that was what I had.
- I used pancetta instead of bacon.
- I skipped on the cognac.
- 20 small onions (pickling onions)
- A few sprigs of parsley
- A sprig of thyme
- 1 bay leaf
- 50 g butter
- About 100 g bacon, cut into small strips
- About 250 g mushrooms
- 8 chicken pieces on the bone, e.g. 4 drumsticks and 4 thighs
- Sea salt and freshly ground black pepper
- About 30 ml cognac
- 1 large tbsp plain flour
- About 400 ml red wine
- 1 clove garlic
- 2 tbsp tomato paste
- 2 tbsp chopped parsley
- Place peeled onions in a saucepan with cold water. Bring to the boil and boil for 2 minutes, then drain.
- Tie the parsley, thyme and bay leaf together using kitchen string.
- Heat half the butter in a wide saucepan on medium heat and brown onions for a few minutes. Add bacon and stir well for 2 minutes. Add mushrooms and cook for 4-5 minutes until mushrooms are soft. Transfer onions, bacon and mushrooms to a dish.
- Heat remaining butter in the same pan and brown chicken pieces on high heat for a few minutes. Season with salt and pepper and stir well.
- Drain excess fat into a bowl and discard.
- Add cognac to pan and flame the chicken by either lighting a match or by tilting the pan towards the gas flame. Stir well, then sprinkle flour over the chicken.
- Add wine and shake the pan. Add herbs, garlic and tomato paste and stir well. Bring to a slow simmer, cover with a lid and cook for about 20 minutes.
- Turn chicken pieces over. Add mushrooms, bacon and onions, cover with a lid and simmer for a further 10 minutes.
- Check the seasoning, sprinkle with chopped parsley and serve.
Recipe adapted from here