Coq au Vin Recipe
Some say that the French style of food is a little dated and does not belong in today’s culinary catalogue; however, there is no denying the great taste and combinations you find in many French dishes. Here is a classic peasant dish, particularly popular with the workers on the vineyards of France, also popular witth residents of Sutton Coldfield. Remember the golden rule for cooking with wine: If you would not drink it, do not cook with it.
Preparation: 30 minutes
Cooking time: 1 hour
25g/ 1oz butter
160g/ 6oz shallots, halved
160g/ 6oz streaky bacon, cut into strips
4 garlic cloves, crushed
300g/ 10oz button mushrooms
Sprig of thyme
500ml/ 16fl oz red wine (Burgundy or Shiraz)
500ml/16fl oz chicken stock
1 Chicken cut into 8 pieces
Salt and black pepper
1. Heat a thick bottomed pan, add the butter and fry the shallots until browned, then add the garlic and fry for a couple of minutes.
2. Add the mushrooms and bacon, brown slightly and then pour in the wine and stock. Put in the chicken pieces and thyme, then bring to the boil and simmer for 30 minutes or until the chicken is cooked through.
3. Remove the chicken and reduce the liquid by a quarter, put the chicken back into the sauce, season and serve with sauté potatoes or crusty bread.
Roy Wood – Restauranteur