Cooking with Le Creuset : Coq au vin

Hang on there little tomato, I think I’ve posted a coq au vin recipe some time ago… anyway, a stew in a cold and rainy day is good..

I’ve wanna cook a bouillabaisse actually, but… I didn’t know why I ended up going for coq au vin. LOL. No wait, I actually wanted to make JC’s Boeuf bourguignon but we don’t eat beef at home, that kinda defeats its entire purpose.. ANYWAY, save the bouillabaisse for another day when I get my hands on fresh seafood. Let’s get on with chicken..

 

Coq au vin - ingredients

 

Coq au vin
 
adapted from Julia Child's Mastering the art of French Cooking
Serves: 6
Ingredients
  • 4 strips bacon
  • 2 tbsp butter
  • 1 white onion, diced (JC calls for pearl onions)
  • 1 pack baby carrots (not in the original recipe)
  • 1 whole chicken, cut to pieces
  • ½ tsp salt
  • ⅛ tsp pepper
  • 3 cups red wine
  • 1 to 2 cups brown chicken stock.
  • ½ tbsp tomato paste
  • 2 cloves mashed garlic
  • ¼ tsp thyme
  • 1 bay leaf
  • 3 tbsp flour
  • 2 tbsp softened butter
  • 250g field mushroom
  • Sprigs of fresh parsley
Instructions
  1. Cut the bacon into "lardons" (rectangles ¼ in across and 1 in long).
  2. In a large dutch oven, saute the bacon in hot butter slowly until lightly browned. Then remove to a side dish.
  3. Dry chicken very well and season with salt and pepper. Brown in the bacon fat on both sides. Then add bacon back to chicken, cover and cook slowly for 10 minute turning the chicken once.
  4. Remove the chicken, you may need the 2tbsp of butter here, add in onions and sweat it. Add in carrots.
  5. Add in flour and make a roux.
  6. Pour wine and just enough stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer for about 30 minutes until chicken is tender and cooked through.
  7. For the mushrooms, in a separate skillet saute mushrooms in oil and butter until lightly browned, or add in as it is like how I did..
  8. As the chicken is simmering, skim the fat off the top. Raise the heat and boil rapidly, reducing the liquid to about 2-3 cups. Discard bay leaf.
  9. Before serving, bring to a slow simmer so everything is heated through.

 

Coq Au vin - steps

* the first top 2 photos are misplaced. it should be bacon first, then fry the chicken in bacon fat..

Having look back at the photos.. the dijon Le Creuset pot definitely shines bright in the kitchen!!

 

Coq Au vin

 

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2 Comments

2 Comments on Cooking with Le Creuset : Coq au vin

  1. Sharon @ Feats of Feasts says:

    Im so pleasantly distracted by your pot….but im sure the chicken tasted GREAT!

  2. Looks good. Especially the baby carrots. Love em…

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