Coq au Vin III

Name: Coq au Vin III
Ingredients: 1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important; Oil; Black peppercorns; 4 carrots, cut in thick lengths; 1 whole onion; 8 thick slices pancetta, cut into strips less than width of little finger; 1 strip of pork belly fat; 1 onion, chopped; 250 g button mushrooms, whole; 1 clove garlic, sliced; 2 measures of brandy; 1 bottle red burgundy wine (or côte du Rhône/Morgon); 1 cup vegetable stock; 4 cloves garlic, crushed; 5 sprigs thyme (2 tsp); 5 bay leaves; Butter; Selection of wild mushrooms, sliced (dried is okay; use the soaking liquor); 12 small fresh pickling onions, peeled and whole; 2 stalks celery, roughly diced; ½ tsp ground asafoetida; Salt; Parsley

Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta.

Ingredients

1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important
Oil
Black peppercorns
4 carrots, cut in thick lengths
1 whole onion
8 thick slices pancetta, cut into strips less than width of little finger
1 strip of pork belly fat
1 onion, chopped
250 g button mushrooms, whole
1 clove garlic, sliced
2 measures of brandy
1 bottle red burgundy wine (or côte du Rhône/Morgon)
1 cup vegetable stock
4 cloves garlic, crushed
5 sprigs thyme (2 tsp)
5 bay leaves
Butter
Selection of wild mushrooms, sliced (dried is okay; use the soaking liquor)
12 small fresh pickling onions, peeled and whole
2 stalks celery, roughly diced
½ tsp ground asafoetida
Salt
Parsley

Steps

For chicken stock, sear the giblets in a bit of oil in a pan, and simmer in water with the whole onion, 1 carrot and some peppercorns. You should have 1 cup.
In the skillet, fry pancetta and pork belly fat with butter until golden brown. Remove pancetta.
To the skillet, add the seasoned chicken pieces skin side down and fry until honey-coloured, then flip. This is vital for the flavour; the skillet must be left sticky. There won't be enough room to do it in one go, so take it in turns. Remove, leaving the pork belly behind, snipped into pieces.
To the skillet, add the chopped onion and the button mushrooms; fry for 5 minutes, then add the sliced garlic and immediately flame off one of the measures of brandy.
To the skillet add the chicken pieces and pancetta, then pour over all the wine, chicken stock, and vegetable stock. Bring to the boil, then add garlic and herbs. Reduce the heat and simmer for 45 minutes. Turn the chicken pieces twice.
Remove the chicken pieces to the pyrex lid and pour the skillet sauce into the jug; put the jug in the freezer for 30 minutes and then remove the fat. At this stage, it is recommended that you refrigerate the whole dish overnight.
In the skillet, add some butter along with the wild mushrooms; then pickling onions, remaining carrots, and celery; fry until the mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy.
Add the jug ingredients to the skillet sauce, along with another crushed clove of garlic, and push the veg to the edge of the skillet; reduce the sauce in the skillet until glossy (about 15 minutes). It may need some flour stirred in, but it shouldn't be thick.
Pour half the sauce into the pyrex bowl, then place the chicken pieces in, and pour the rest of the sauce on top; put the covered pyrex bowl in an oven on 170 °C for 90 minutes.
Sprinkle parsley over each portion, and serve with asparagus/green beans, and steamed potatoes/flat noodles/rice/orzo/colcannon.

More recipes with chicken, carrots, onion, pork, mushrooms, garlic, brandy, wine, broth or stock, thyme, bay leaves, butter, celery, asafoetida or parsley

Adapted from “Coq au Vin III” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important

Oil

Black peppercorns

4 carrots, cut in thick lengths

1 whole onion

8 thick slices pancetta, cut into strips less than width of little finger

1 strip of pork belly fat

1 onion, chopped

250 g button mushrooms, whole

1 clove garlic, sliced

2 measures of brandy

1 bottle red burgundy wine (or côte du Rhône/Morgon)

1 cup vegetable stock

4 cloves garlic, crushed

5 sprigs thyme (2 tsp)

5 bay leaves

Butter

Selection of wild mushrooms, sliced (dried is okay; use the soaking liquor)

12 small fresh pickling onions, peeled and whole

2 stalks celery, roughly diced

½ tsp ground asafoetida

Salt

Parsley

Steps

For chicken stock, sear the giblets in a bit of oil in a pan, and simmer in water with the whole onion, 1 carrot and some peppercorns. You should have 1 cup.

In the skillet, fry pancetta and pork belly fat with butter until golden brown. Remove pancetta.

To the skillet, add the seasoned chicken pieces skin side down and fry until honey-coloured, then flip. This is vital for the flavour; the skillet must be left sticky. There won't be enough room to do it in one go, so take it in turns. Remove, leaving the pork belly behind, snipped into pieces.

To the skillet, add the chopped onion and the button mushrooms; fry for 5 minutes, then add the sliced garlic and immediately flame off one of the measures of brandy.

To the skillet add the chicken pieces and pancetta, then pour over all the wine, chicken stock, and vegetable stock. Bring to the boil, then add garlic and herbs. Reduce the heat and simmer for 45 minutes. Turn the chicken pieces twice.

Remove the chicken pieces to the pyrex lid and pour the skillet sauce into the jug; put the jug in the freezer for 30 minutes and then remove the fat. At this stage, it is recommended that you refrigerate the whole dish overnight.

In the skillet, add some butter along with the wild mushrooms; then pickling onions, remaining carrots, and celery; fry until the mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy.

Add the jug ingredients to the skillet sauce, along with another crushed clove of garlic, and push the veg to the edge of the skillet; reduce the sauce in the skillet until glossy (about 15 minutes). It may need some flour stirred in, but it shouldn't be thick.

Pour half the sauce into the pyrex bowl, then place the chicken pieces in, and pour the rest of the sauce on top; put the covered pyrex bowl in an oven on 170 °C for 90 minutes.

Sprinkle parsley over each portion, and serve with asparagus/green beans, and steamed potatoes/flat noodles/rice/orzo/colcannon.

Adapted from “Coq au Vin III” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.