Soul food from Burgundy: coq au vin
A classic braised chicken dish with a deep colour and rich flavour. The perfect slow-food to make ahead for your dinner party, as it tastes even better if made the day before.
Traditionally coq au vin was a way of cooking less-than-tender poultry, similar to the process to make boeuf bourguignon. While the wine used for this recipe was typically Burgundy, many regions of France have versions of the same recipe using the local wine, even white wine as is the case with the coq au vin jaune (Jura), or coq au Riesling (Alsace).
COQ AU VIN
– 1 large chicken cut into 8 pieces
– 1 bottle of robust red wine
– 2 tablespoons cognac (optional)
– 250g bacon chopped strips or lardons
– 250g champignons
– 1 chopped onion
– 2 slices carrots
– 2 garlic cloves
– 1 bouquet garni
– about a dozen whole peppercorns
– 1 cup of beef stock
– 2 tablespoons oil
– 1 heaping tablespoon flour
– salt & pepper
Marinate the chicken overnight in the wine with the onions, carrots, bouquet garni and peppercorns.
Remove the chicken pieces and dry off with a paper towl (strain and keep the marinade). In a deep cast iron pot, heat the oil and brown the chicken pieces on all sides. Set the chicken aside, lower the heat and cook the onions and carrots in the same oil, about five minutes. Add the flour and stir to coat the vegetables. Add back the chicken. Crush the garlic cloves and add them with the cognac (optional) so that it ignites (flambée). Cover with the liquid from the marinate, add the broth, peppercorns, season and bring to a boil.
Lower the heat and cover the pot, letting it gently simmer for about 2-3 hours.
(At this point you can set aside, let it cool and keep in the fridge, it’s even tastier when served the following day).
About 15 minutes before serving, chop up the champignons, brown them in a pan with the bacon. Add them to the pot and simmer for a few minutes so that all the flavours blend together.
Serve with steamed or mashed potatoes (also great with potato gnocci) and crusty bread.
Photo by Will Clayton via Flickr
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