Les régions de culture La cueillette
 


Coq au Vin

Coq au Vin was a dish prepared by Caesar when battling the Gauls, who sent him a scrawny chicken as a message of defiance. Caesar cooked the chicken in wine and herbs and invited them to eat, thus demonstrating the overwhelming sophistication of the Romans, so the story goes.

 
Ingredients
Makes 8 servings
2
Chicken, cut into 8 pieces
2
4 oz
Butter, clarified
80 gm
8 oz
Bacon, batons
100 gm
10 oz
Mushroom, button
200 gm
12 oz
Onion. pearl
230 gm
1 clove
Garlic
1 clove
2 oz
Onion, finely diced
25 gm
4 cups
Wine, burgundy
1000 ml
1/4 cup
Flour
60 ml
2 oz
Glace de Viande
25 ml
1 oz
Parsley
20 gm
4 cups
Chicken stock
1000 ml
1/2 cup
Brandy or Cognac
125 ml
2 tsp
Tomato paste
15 ml
2
Bay leaf
2
2 sprigs
Thyme
2 sprigs
1 1/2 tbsp
Butter, softened
25 ml
1 tbsp
Flour
15 ml
to taste
Salt
to taste
to taste
Pepper
to taste
Method
1/ Cut each chicken into 8 pieces.
2/ Put the wine, bay leaves, thyme and salt and pepper into a bowl and add the chicken pieces. Cover and allow to marinate, preferably overnight.
3/ Blanch the bacon in boiling water, drain and pat dry and sauté until golden brown. Strain off and return fat to the sauté pan. Set the bacon aside.
4/ Add 1/4 of the butter and sauté the onions until brown. Remove onions and set aside.
5/ Add 1/4 of the butter, add the mushrooms, season with salt and pepper and sauté for 5 minutes. Remove onions and set aside.
6/ Remove the chicken from the marinade, drain and pat dry. Reserve the marinade.
7/ Season chicken pieces and sauté in the remaining butter until golden brown. Stir in the flour. Place in the braising pan and set aside.
8/ Strain off fat and deglaze the pan with brandy or cognac. Pour deglazing liquid over the chicken.
9/ Add the marinade, onions, mushrooms, bacon and tomato paste. Cook over moderate heat for 45 minutes or until the chickens are cooked through.
10/ If the sauce needs thickening, take out the chicken and vegetables and bring the sauce to a boil. Mix together the butter and flour to make a beurre manie and whisk into the sauce. Bring to a boil, stirring for 2 minutes until thickened. Add the parsley and return the chicken and vegetables to the sauce.

Copyright © 2004 The City Kitchen

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