Coq au Vin

Me: What do you want for dinner?
Hubs: French
Me: French? We just came back from Paris few days ago!
Hubs: Not enough

Yup! We didn’t have enough French food in Paris. The only proper French fare that we had was on our last night and it was a.m.a.z.i.n.g. Okay, more on that later. The rest of the meals were mainly grab and go. Time was something that we do not have in Paris. Our stay was so short, we were constantly on the go.

Okay, back to dinner. I ain’t no Julia Child. The only french food I know and confident in making is Coq au vin. I’ve made this a couple of times before and the hubs loved it, so do I. Anything with alcohol, I we are SOLD 😉

Do not let the fancy french name put you off. Coq au vin means rooster cooked in wine but most of the recipes used chicken. This is exactly what this dish is all about. It is so simple to put together, with just a teeny bit of preparations and teeny bit of time. 

After stewing for close to an hour, the chicken was so tender and literally fell off the bone. They were incredible, nuff said! I served this with fresh from the oven Delifrance baguette which is definitely handy to clean our plates 😉 

Coq au Vin
(serves 4-6)

Knob of butter
1 medium size chicken, jointed
2 tbsp plain flour, for coating, seasoned with salt and pepper
125g back bacon, cut into strips
1 clove of garlic, crushed
5-6 shallots, peeled
250g button mushroom (or chestnut mushroom)
300ml red wine
225ml chicken stock
2 bay leaves
2 tbsp tomato paste
6 fresh thyme sprigs

1. Melt butter with oil in a casserole. Brown the flour coated chicken in batches. Remove and set aside.
2. Fry the bacon in the casserole until beginning to crisp, then add garlic and shallots. Cook for a few minutes.
3. Add remaining ingredients (mushroom, chicken, stock, tomato paste, wine, thyme, bay leaves) and bring to a boil. Stir, then reduce the heat to low and cook uncovered for 45mins-1 hour until chicken is cooked through and tender.
4. Season and serve with choice of pasta, mashed or crusty bread.


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