Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. Next, add the butter and flour paste to the liquid. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Coq au Vin (pronounced coke ah vahn) is a French classic that translates as rooster (or chicken) in wine and is one of the most well-known dishes in French. Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm.
During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves.
Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. Ingredients 4 whole chicken legs, cut into thighs and drumsticks 2 onions, each cut into 8 wedges 2 sticks celery, roughly chopped 2 carrots, peeled and cut. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. Coq Au Vin 2 cups full-bodied red wine 1 tablespoon tomato paste 2 tablespoons extra-virgin olive oil 2 Heritage Green Circle Chickens, about 3 1/2 lbs each. You may have to do this in three or four batches – don't overcrowd the pan.
Coq au vin skin#
Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden then turn them and colour the other side.
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