Coq Au Vin: Chicken in Red Wine with Onions, Mushrooms and Bacon

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After seeing 'The Hundred-Foot Journey' last weekend I was inspired to cook some French food. So I went to Julia Child's 'Mastering The Art of French Cooking' looking for inspiration. I came across this recipe and there wasn't anything in it that I didn't like so the decided to give it a go.

Firstly I prepared a chicken. I decided that I would buy a whole chicken and cut it up myself but you could us 4-5 Maryland for the recipe. Once the chicken is ready season it and set it aside.

Cut a 90 gram chunk of bacon into pieces approximately 2.5 cm by .5 cm. Bring a small pot to the boil and place the bacon pieces into the water and simmer for 10 minutes. Remove the bacon from the water and rinse under cold water. Pat dry.

Put 2 tablespoons of butter into a heavy based cast casserole pot over a medium heat. Once the butter is melted put the bacon in the pan. Cook off until the bacon is lightly brown. Remove from the pan and set aside.

Pat the chicken dry and brown in the butter and bacon fat. Return the bacon to the pan and cook covered for 10 minutes, turning the chicken once.

Pour 3 cups of a full bodied red wine into the pan along with 1/2 tablespoon of tomato paste, 2 finely chopped garlic cloves, 1 bay leaf and 1/4 teaspoon of  thyme leaves. Add enough stock to cover the chicken, about 1-2 cups of chicken stock. Bring to a simmer and cook for 20-25 minutes, until the chicken is cooked.

Whilst the chicken is cooking prepare the onions and mushrooms. For the onions peel 10-15 small onions (I used shallots because I couldn't get small onions.) Preheat your oven to 180 degrees. Melt 1 and a half tablespoons of butter and olive oil into a shallow pan, add your onions. Moving the onions around cook them until lightly brown, about 10 minutes. Once browned place the onions and the remaining butter into a shallow casserole dish. Add half a cup of chicken stock, season with salt and pepper. Bake in the oven for 15-20 minutes.

For the mushrooms, melt 2 tablespoons of butter with 1 tablespoon of olive oil into a frypan. Once melted add 250 grams of washed button mushrooms in to the pan. Cook off the mushrooms for 4-5 minutes moving them around in the pan to cook all over. After they are cooked remove them and set aside.

Now back to the chicken, remove the chicken from cooking liquid and set aside. Bring the cooking liquid to a simmer and remove any fat from the surface. Reduce to about 2 and a quarter cups of liquid. Add pepper and salt to adjust the seasoning. Remove from the heat and remove the bay leaf.

In a small saucepan blend 2 tablespoons of butter and 3 tablespoons of plain flour over a low heat. Beat the paste into the cooking liquid with a wire whisk. Return to the heat and simmer stirring for 1-2 minutes. Until thickened.

Arrange the chicken, onions and mushrooms in a casserole dish (I used a roasting tray). Baste with the thickened cooking liquid. I returned mine to the oven for 5-7 minutes are 180 degrees to warm every thing through.

I served mine in the tray so that we could choose which piece of chicken we wanted. I sprinkles some fresh parsley over the chicken. I also served it with steamed baby carrot and broccolini.


Everyone enjoyed this and now I have made it once it will probably take a lot less time the next time that I make is.

Until next time, Happy Cooking, Kate.

*** Ingredients
Chicken
  • 4-5 Maryland Chicken (1 whole chicken)
  • 90 g piece of bacon
  • 4 tbs butter
  • 3 cups of full bodied red wine
  • 1/2 tbs tomato paste
  • 2 garlic cloves
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1-2 cups chicken stock
  • 3 tbs plain flour
  • Parsley to serve
Onions
  • 10-15 small onions
  • 1/2 tbs butter
  • 1/2 tbs olive oil
  • 1/2 cup chicken stock
  • Salt and pepper
Mushrooms
  • 2 tbs butter
  • 1 tbs olive oil
  • 250g button mushrooms

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