This French country casserole was traditionally made with an old boiling bird, marinated in red wine, then simmered gently until tender. Modern recipes use tender roasting birds to save time and because boiling fowl are not readily available.
45ml / 3 tbsp light olive oil
225g / 8oz rindless streaky (fatty) bacon rashers (strips), chopped
3 garlic cloves, finely chopped
225g / 8oz small mushrooms, halved
6 boneless chicken thighs
3 boneless chicken breat portions, halved
1 bottle red wine
salt and ground black pepper
45ml / 3 tbsp chopped fresh parsley, to garnish
For the bouquet garni
3 springs each parsley, thyme and sage
1 bay leaf
For the beurre manie
25g / 1oz / 2 tbsp butter, softened
25g / 1oz / 1/4 cup plain (all-purpose) flour
Heat the oil in alarge, flameproof casserole and cook the shallots for about 5 minutes, or until golden. Increase the heat, then add the chopped bacon, garlic and mushrooms and cook for a further 10 minutes, stirring frequently.
Use a slotted spoon to transfer the cooked ingredients to a plate, then brown the chicken portions in the oil remaining in the pan, turning them until they are golden brown all over. Return the cooked shallots, garlic, mushrooms and bacon to the casserole and pour in the red wine.
Tie the ingredients for the bouquet garni in a bundle in a small piece of muslin (cheesecloth) and add to the casserole. Bring to the boil, reduce the heat an cover the casserole with a tightly fitting lid, then simmer for 30 – 40 minutes.
To make the beurre manie, cream the butter and flour together in a small bowl using your fingers or a spoon to make a smooth paste.
Add small lumps of the beurre manie paste to the bubbling casserole, stirring well until each piece has melted into the liquid before adding the next. When all the paste has been added, bring the casserole back to the boil and simmer for 5 minutes.
Season the casserole to taste with salt and pepper and serve garnished with chopped fresh parsley and accompanies by boiled potatoes.
More Coq au Vin Recipes
Delia Online – Coq au Vin
Guardian Uk – Coq au Vin
BBC Good Food – Chicken in Red Wine Casserole With Dumplings
jamie oliver coq au vin