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|COQ AU VIN
Coq au vin (The Belling Recipe Collection)
1.5kg chicken cut into 8 pieces
1 tbsp vegetable oil
100g button mushrooms100g streaky bacon, de-rinded and chopped
1 medium sized onion, peeled and chopped or 225g shallots, chopped
1 garlic clove, crushed
125ml red wine
430g can condensed cream of mushroom soup, undiluted
1. Heat butter and oil in pan and fry chicken joints until golden brown all over. Transfer to ovenproof casserole.
2. Fry mushrooms, bacon, onion or shallots and garlic for a few minutes.
3. Stir in wine and soup and bring to boil.
4. Pour over chicken in the casserole.
Cover tightly and cook:
FAN OVEN: 155˚C for 1 hour (or 1 hour 15 minutes)
CONVENTIONAL OVEN: preheat shelf 3 180˚C for 1 hour (or 1 hour 15 minutes)
Coq au Vin (by Kevin Gould)
3 tablespoons of olive oil
8 chicken drumsticks, or 4 leg and thigh chicken portions
12 cloves of garlic
750ml(1 bottle) red country wine
2 tablespoons of butter
Salt and black pepper
150g crème fraiche
This recipe is more fun to make, and will be give a more authentic French feel if you drink half the wine you are supposed to be cooking with.
Heat the oil in a large flameproof casserole or heavy pot. Working in batches if necessary, add the chicken pieces and cook over a medium-high heat until browned all over. Remove the chicken from the pan and set aside.
Meanwhile, slice the onion and mushrooms, and peel the garlic.
When you have taken the chicken out of the pan, fry the onion for 3-5 minutes until nearly golden.
Add 6 of the garlic cloves and the mushrooms and cook until they start to colour.
Return the chicken pieces to the pan and pour in all the wine you haven’t yet swigged from the bottle. Season lightly with salt and pepper.
Bring the casserole to the boil then lower the heat and simmer, uncovered, for 1 hour.
Meanwhile, finely chop the shallots and the remaining garlic.
Heat the butter in a small saucepan until foaming and add the shallots and remaining garlic cloves. Cook over a low heat. Using a wooden spoon, squash the misture against the side of the pan and give a sloppy paste.
Remove the shallot mixture from the heat and, in a small bowl, beat it into the crème fraiche.
When the chicken is cooked, remove the pieces from the casserole using a slotted spoon and set aside in a warm place.
Raise the heat under the casserole and boil the wine mixture hard fro about 5 minutes to thicken the sauce a little.
Return the chicken to the sauce for 2-3 minutes and adjust the seasoning to taste.
Serve the casserole with a dollop of the shallot cream.
Can be served with mash potatoes or chickpeas.
(Source: Dishy by Kevin Gould, Hodder & Stoughton, 2000)
Coq au vin (by Terence and Caroline Conran)
1 plump young chicken weighing 1.5kg
115g green streaky bacon, in a piece
1 tbsp oil
flour for dusting
2 cloves garlic
bouquet garni of thyme and parsley
½ bottle red wine
salt and freshly ground pepper
12 button onions
12 white button mushrooms
Preheat he oven to 180˚C, gas mark 4/ Cut the chicken into six pieces, and the bacon into little sticks about 5 mm across and 4 cm long. Heat half the butter and the oil in an ovenproof casserole and put in the pieces of bacon. When they are starting to brown, four the pieces of chicken lightly, add them to the bacon and sauté until they are nicely browned all over.
Peel and crush the cloves of garlic and ad them to the casserole with the bouquet of herbs and wine. Season with salt and pepper, bring to the boil and transfer to the oven for about an hour, until the chicken is almost tender when pricked with a fork or skewer.
Meanwhile, peel the onions and cook them in a saucepan of boiling salted water for 10 minutes. Drain, and sauté them in the remaining butter until slightly brown. Remove with a slotted spoon, and transfer them to the casserole with the chicken. Trim the mushrooms and sauté them in the same butter. When they are lightly cooked, transfer them to the casserole, remove the bouquet garni and heat through. Serve with plain boiled potatoes or turnips, and a green salad.
ALTERNATIVE: if you like a thicker sauce, strain the liquid into a saucepan before you add the vegetables. Reduce it by boiling for 5 minutes and then thicken it with a teaspoon or tow of beurre manie. Pour it over the chicken, bacon and vegetables and simmer for 10 minutes or so before serving.
(Source: The Cook Book by Terence & Caroline Conran, Mitchell Beazley Publishers Limited, 1980)