Coq Au Vin
For the marinade:
1 onion, thinly sliced
1 celery rib, thinly sliced
1 carrot, thinly sliced
I garlic clove, peeled
1 ¾ cup red wine
2 tbsp olive oil
For the stew:
4 ½ lb chicken
1 tbsp vegetable oil
1 tbsp butter
5 oz piece of bacon sliced
18-20 small scallions
8 oz mushrooms quartered
3 ½ tbsp flour
2 cups chicken stock
1 garlic clove finely chopped
1 bouquet garni ( garni direction below)
Salt & Tones Ground Pepper
- put the onion, celery, carrot, garlic clove, and Tones Peppercorns in a saucepan. Pour in the red wine and bring everything to a bail. Simmer for about 5 minutes, so all the flavors meld well together, and then allow this marinade to cool completely. Putting it in a shallow dish with maximum surface area will mean the marinade cools far more rapidly.
- cut the chicken into eight pieces or buy a pre-cut chicken in you prefer. The chicken must be on the bone, and at least half of it should be dark meat, for the best results. Boneless white meat chicken pieces will disintegrate during cooking, and those that remain whole will become stringy, tough, and dry, so save those chicken breasts for a more suitable, quick-cooked recipe. Put all the chicken pieces in a large bowl, pour tightly with plastic wrap and leave the chicken to marinate for 3-5 hours in the refrigerator, turning occasionally to redistribute the marinade and ensure that all the pieces of chicken marinate evenly.
- remove the chicken pieces from the marinade, and pat them dry thoroughly with paper towels. Strain the marinade the marinade through a sieve over a bowl, and reserve both the liquid and the vegetables.
- heat the oil and butter in the casserole dish until foaming, add the bacon and fry until foaming, add the bacon and fry until browned and the fat has rendered. Remove the bacon with a slotted spoon.
- add the chicken to the casserole, skin side down, and cook for about 10 minutes, until well browned. Turn and brown the other side, they remove.
- put the cippolini onions in a bowl, cover with a hot water and leave for 2 minutes. Remove the onions and peel them. Add the mushrooms and sauté’ for 2-3 minutes, until tender. Remove the mushrooms with the slotted spoon and reserve.
- discard all but about 2 tbsp of fat from the casserole and add the reserved vegetables from the marinade. Cook over very low heat for 5 minutes, until softened. Sprinkle the flour over the vegetables and cook, stirring, for 2-3 minutes, until lightly browned.
- stir in the reserved marinade, stock, garlic, shallots, bouquet garni, salt, and pepper. Heat until boiling, stirring well. Replace the chicken, cover and simmer over low heat for 5-60 minutes, until just tender.
- transfer the chicken to a plate and keep warm in a warm oven while you finish the dish. Pour the sauce into a bowl and scoop out and reserve a few attractive pieces of carrot. Wipe out the casserole dish with a paper towel and add the baby onions. Strain the sauce over them through a sieve, pressing down with a small ladle or spoon to extract the maximum flavor and liquid from the vegetables.
- simmer over low heat for 5-10 minutes, until the cippolini onions are almost tender. Add the mushrooms and reserved carrots and continue to simmer for 2-3 minutes longer, until the sauce is reduced, and lightly coats the back of a spoon. (Draw our finger down the back of the spoon; it should leave a clear trail through the sauce.) Taste for seasoning, and adjust it if necessary.
- add the chicken pieces and bacon to the sauce and reheat gently for 3-4 minutes. Spoon the chicken and sauce form the casserole on to warmed plates or shallow bowls. Serve with steamed baby potatoes, or potatoes friend in butter and oil for a richer accompaniment. Crusty bread on the side is great for soaking up the delicious wine sauce.
To make Garni:
1 tsp thyme
1tsp ground marjoram
1 tsp Cathy's Oregano Leaf
1tsp Cathy's Savory Leaves
- mix herbs and place in small coffee filter
- tie filter closed with thread