Juicy pieces of golden chicken, sitting under an oozy red wine sauce littered with golden vegetables and finished with flecks of green parsley, sounds good? read on.
We’re cooking by photos today! The ingredients and method are outlined step by step and I’ve given some timings based on my oven and how long I like to rest my meat.
The best thing about this dish is that it can make plenty for the week ahead so tasty leftovers can be topped off with crispy pastry tops for chicken pot pies, or the sauce could be folded through paperdelle pasta with some lovely parmesan too.
Let’s get to it, Coq Au Vin…
You’ll need a Bouquet Garni of Thyme, Bay Leaves, Parsley sprigs and peppercorns.
Preheat the oven to 180C (356F)
A Medium to Large Chicken depending on how many you’re feeding. I’m cooking for today and then (leftovers) for some lovely pies mid week. Joint the chicken into even sized pieces and discard any nasty bones. Reserve the body of the carcass for soups & stocks though.
Flour and coat the chicken pieces and pan fry in some olive oil or (duck fat if you want to be a little more indulgent.) Reserve the browned chicken in a large casserole dish. Chop an assortment of vegetables into a rough dice. Onion, mushrooms and carrots are ideal. Some folks like to add in bacon when frying off their veggies but today I’ve omitted the bacon and substituted some equally rich duck fat, (now you see why I don’t need the bacon)
Once the vegetables are a nice even colour, remove from the pan and add to the Chicken pieces in the casserole pot. Next you’ll add the herbs and bouquet garni and lastly a cup & a half of red wine over the casserole pieces.
Bake in the oven for 45 mins with the casserole lid on. Once time is up, reduce the temp by 10-15 degrees and let the casserole sit for another half hour. After which turn the oven off and leave to rest until you want to eat. Crusty Bread anyone?