Originally Posted by Koukouvagia
I'd love to hear your coq au vin recipe
1) [optional*] The day before: cut your chicken in pieces and marinate in (1 bottle red wine - burgundy or pinot noir if possible, carrots, onions, shallots, garlic, thyme, bay leave, black pepper and a sip of cognac).
2) Day of: Discard herbs and spices, drain the chicken, drain the veggies and reserve the liquid.
3) Brown the chicken in oil or oil+butter.
4) Reserve chicken and sweat the veggies.
5) Add the chicken to the veggies and 2 Tbsp flour, cook for a few mn to cook the flour.
6) Add thyme (I just love thyme), and the marinade (or a bottle of red wine if not marinating), and an equivalent amount of brown chicken stock, simmer slowly for 1/2 Hr to 2 Hr 1/2 depending on the age of the bird: 1/2 Hr for your supermarket chicken, 2 Hr 1/2 for a cheap old tough rooster.
7) Place chicken pieces in a serving platter and strain the sauce.
Meanwhile on the side, prepare:
1) Some sautéed bacon bits.
2) Sautéed mushrooms (you can sauté them in the bacon fat!!).
3) Pearl onions glacés à blanc.
Dip one end of the toasts in the sauce, then in a bowl of finely minced parsley.
I generally add the onions, mushrooms and bacon back to the sauce and serve over either steamed new potatoes or fresh pasta.
[*] If you marinate the chicken, it will taste more of the wine. Its flesh will have the color of the wine, which makes it really a completely different dish. If you don't, then the chicken will taste and look like ordinary chicken, but the sauce will still be wonderful.
Edited by French Fries - 2/3/16 at 9:23pm