Classic Coq au Vin
Originally made using cockerel meat – nowadays a good free-range
chicken will yield equally delicious results.
¼ cup (60ml) butter
1 - 2 (about 150g) smoked pork rashers or bacon, chopped into ½ cm strips
Salt and milled pepper
1 large country-reared free-range chicken, jointed into 6-8 pieces
2 Tbsp (30ml) flour
2 onions, sliced
2 carrots, chopped
3 celery stalks, chopped
2-3 cloves garlic, sliced
¼ packet (8g) thyme
3 bay leaves
1 bottle (750ml) full-bodied red wine
1 - 2 cups (250ml-500ml)
12 baby onions, peeled
1 packet (250g) button mushrooms
Mashed potatoes, to serve.
Heat half of butter in a heavybased saucepan and fry rashers until golden. Remove and set aside.
Season chicken, dust with flour and fry until just golden on both sides. Remove and set aside.
Add onions, carrots and celery to saucepan and fry until golden. Add
garlic and cook for another minute.
Return chicken and rashers to saucepan, tuck in herbs, add wine and enough stock to cover chicken.
Season and allow to simmer for 15 - 20 minutes.
Heat remaining butter and fry baby onions and mushrooms until
Add to stew and cook for about 40 minutes, until chicken is soft and
Remove chicken and vegetables from sauce and set aside.
Boil sauce to thicken slightly.
Return chicken and vegetables to sauce. Heat through before serving.
Serve with mashed potatoes.