Coq au Vin
If you are in the mood for some French Flair, then this recipe of the French Coq au Vin is just for you! This delicious classical French casserole dish,consisting of chicken, onion, bacon and mushrooms, slowly cooked in red wine is oh so tasty. While at
Warwick Chef School, this was one of the many classical dishes we learned in practical and theory classes. Personally when me and my husband make this, we do it either this way or the South-African way of Potjiekos. Especially in the winter months, it is nice and warm by the fire, with a lovely meal to look forward to.
Serves: 6 Prep time: 20 Minutes Cook time: 90 Minutes Ready in: 110 Minutes Nutrition: Calories 267 Carbs: 7.6g Protein: 31.2g Fat: 8.7g Ingredients: 1.8 kg chicken pieces(legs, thighs and drum sticks) 30 ml flavoured flour(flour with salt and pepper) 30 ml butter 15 ml oil 350 g baby onions 250 g bacon, chopped 750 ml red wine 2-3 garlic cloves, crushed 30 ml fresh thyme 2 bay leaves 250 g button mushrooms salt and pepper to taste
Place the chicken pieces in a Ziploc bag, seal it and shake well until all the chicken pieces are coated with the flour.
Heat the butter and oil in a heavy-bottom saucepan and sauté the onions until light and glossy.
Add the bacon and sauté further until the bacon becomes brown.
Remove with a slotted spoon and keep aside.
In the same saucepan, brown the chicken pieces, a few at a time, until golden brown on both sides.
Add the onion and bacon back in the pot with the chicken and pour the red wine over the chicken.
Give it a good stir, and at the same time removing the brown pieces at the bottom of the saucepan(which formed while the chicken browned).
Add the garlic, thyme and bay leaves and heat until boiling point.
Lower the heat an cook for about 45 minutes.
Add the mushrooms and cook for another 45 minutes until chicken are tender or until cooked(the mushrooms must be added half way through the cooking process).
Remove the chicken, as well as the onions, bacon and mushrooms, leaving only the sauce in the saucepan.
Let the sauce cook for 5 minutes to thicken while you are plating the rest of the dish.
Season the sauce to taste and pour over the plated chicken.
TIP: The chicken can be plated in the middle of the plate with the onions, bacon and mushrooms around it.
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