Cookbook:Coq au Vin I
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|Coq au Vin I|
Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the world. Note that you can also use capon.
- 1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.
- 1 onion, diced
- 1 carrot, chopped
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 200 g (about ¼ lb) small mushrooms
- 240 ml (1 cup) red wine
- 1 clove garlic, minced
- 1 tsp basil, chopped and fresh
- 1 tsp fresh or dried thyme
- Olive oil for sautéing
Special equipment Edit
- Wide skillet
- Deep pyrex bowl with lid
- Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
- Sauté mushrooms, set aside.
- Brown the chicken pieces a few at a time, set aside.
- Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
- Combine wine, garlic, and basil; pour over chicken.
- Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally.
- Perfect Coq au Vin via The Observer