Discussion
Coq au vin
1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
Piece of piss.
Get some chicken portions (leg usually) skin on, bone in. Four say.
Chop up a pack of bacon.
Peel and leave whole about four shallots per person.
Mushrooms. Sliced. Enough.
Fry up the shallots WHOLE when browning whack into casserole dish.
Fry up shrooms. Whack into casserole dish.
Fry up bacon until it gets some colour. Whack into casserole dish.
Fry up chicken portions until they get some colour. Pour on a double brandy. Carefully ignite brandy with a match or preferably a kitchen lighter so you don't burn yourself.
Use extinguisher to put out major fire on stove.
Put cremated chicken pieces into casserole dish.
Pour on a whole bottle of red wine.
Shove in oven with a lid on at 140C for at least two hours and until the chicken is thoroughly cooked and falling off the bone.
Easy...
Get some chicken portions (leg usually) skin on, bone in. Four say.
Chop up a pack of bacon.
Peel and leave whole about four shallots per person.
Mushrooms. Sliced. Enough.
Fry up the shallots WHOLE when browning whack into casserole dish.
Fry up shrooms. Whack into casserole dish.
Fry up bacon until it gets some colour. Whack into casserole dish.
Fry up chicken portions until they get some colour. Pour on a double brandy. Carefully ignite brandy with a match or preferably a kitchen lighter so you don't burn yourself.
Use extinguisher to put out major fire on stove.
Put cremated chicken pieces into casserole dish.
Pour on a whole bottle of red wine.
Shove in oven with a lid on at 140C for at least two hours and until the chicken is thoroughly cooked and falling off the bone.
Easy...
Mobile Chicane said:
I make this a lot and thought I'd have a go using some genuine French 'coq'. Eight hours slow stewing later and the meat was still like tractor tyres. 
Ahhh. Was that actually a cockerel? And did you thicken the sauce with the blood (as is traditional I believe)?It's unbelievable how chewy "hen" is as opposed to "chicken".
Don said:
Mobile Chicane said:
I make this a lot and thought I'd have a go using some genuine French 'coq'. Eight hours slow stewing later and the meat was still like tractor tyres.
Ahhh. Was that actually a cockerel? And did you thicken the sauce with the blood (as is traditional I believe)?It's unbelievable how chewy "hen" is as opposed to "chicken".
Nefarious said:
Coq au vin
1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
I did this tonight (without the 'shrooms - 1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
) and it awesome - thanks fella!Nefarious said:
Coq au vin
1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
Until the next day 1 chicken, quartered
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, brown off the chicken. If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, then transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve.
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