Coq Au Vin means chicken braised in red wine, a staple of the French provincial culinary repertoire. To braise, the chicken is first caramelized on the outside by frying, then cooked slowly with liquid until it is completely tender. By braising, you can add aromatic root vegetables or herbs and spices to the dish, adding to its complexity.
I first saw this on Masterchef Australia a couple of months ago. Seeing that it’s a one-pot-dish kinda thing (almost), I was game to do it. Heh. Plus, I called 2 of my friend over (and a colleague) and offered to cook dinner. Lol. simple buy yummy comforting dinner. It’s more like a “I want to cook this but I can’t be opening up a wine for to cook a small amount of coq au vin”. Oh an I served salad with it. Have u realized that if you eat out during lunch (if u’re working) you don’t eat enough of vege? ? For dessert, I made the Caramel Bread Butter Pudding with bananas. (very contradicting, French inspired main course and English dessert. Haha)
Coq Au Vin with Mash
Ingredients (serves 4) – Adapted from taste.com.au
- 2 tbs plain flour
- 8 (about 1.5kg) chicken drumsticks (I used drumsticks and thighs)
- 2 tbs olive oil
- 6 pcs rindless middle bacon rashers, cut into 4cm pieces
- 8 eschalots (French shallots), peeled (small onions)
- 2 garlic cloves, crushed
- 375ml (1 1/2 cups) red wine (I used cabernet sauvignon)
- 375ml (1 1/2 cups) chicken stock (I added chicken stock cube and water to this amount)
- 6 sprigs fresh thyme
- 3 dried bay leaves
- 400g button mushrooms (weird, but I used shitake cause I had quite a handful of it that time)
- 2 tbs tomato paste
- Fresh thyme, extra, to serve
- 1 kg floury potato
- a few tbsp milk and butter
- salt and pepper
- Place the flour in a plastic bag. Season with salt and pepper. Add the chicken and shake until lightly coated.
- Heat half the oil in a stockpot over medium-high heat. Add half the chicken and cook, turning, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining oil and chicken.
- Add the bacon, eschalots and garlic to the pan and cook, stirring, for 5 minutes or until eschalots are golden. Add the wine, stock, thyme and bay leaves and bring to the boil. Add the chicken and reduce heat to low. Simmer, covered, for 30 minutes or until tender.
- Transfer chicken to a plate and cover with foil to keep warm. Add mushrooms and tomato paste to the wine mixture. Increase heat to medium-high and simmer, uncovered, for 20 minutes or until sauce thickens. Season with salt and pepper. Return chicken to the pan stir to combine.
- Meanwhile, to make the mash, cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan and use a potato masher or fork to mash until smooth. Add milk and buter and combine. Check consistency. Season with salt and pepper.
- Place coq au vin in a serving dish and top with extra thyme. Serve with mash.