Coq au vin
A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.
Coq au vin (4 portions)
1 Poulet de Bresse
750ml Red wine (full bodied red)
200g Pancetta (Ventreche)
1 Bouquet garni
1 Onion
3 Celery sticks
1 Carrot
1tbsp Plain flour (heaped)
400g Prepped mushrooms
10g Chopped parsley
Salt + pepper
Bring red wine to the boil and reduce slightly, then leave to cool.
While the wine is cooling, prepare the chicken and lardons. Add the chicken, lardons, bouquet, onion, celery and carrot to a bowl and cover with the reduced wine. Leave to marinate overnight or 4 hours as a minimum.
Pour the marinated meat/veg into a sieve and leave to dry before frying.
Start by colouring the chicken, followed by the lardons, followed by the veg. Once the veg is coloured add the plain flour and cook for a couple of minutes.
Slowly add the red wine to make a sauce, check seasoning and add back all your coloured meat+veg.
Cook at 150C for approx. 30minutes.
Cook your mushrooms in a frying pan with oil and seasoning. Remove your vegetables and bouquet from the cooked coq au vin and add your mushrooms and parsley to finish.
