The Kent Website since 1999
As its name implies this is a dish of completely French origin. Although versions of the recipe were not formalized until the 20th century, oral tradition places the creation of coq au vin back into ancient history. Coq au vin suggests a slow braising of a cock in wine (the male bird traditionally being tough compared to the flesh of a young hen). Modern recipes however normally use chicken rather than cock, other commonly used ingredients are bacon, mushrooms and garlic.
Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
This is a traditionally Burgundian dish, I find that the perfect accompaniment is mashed or baked potatoes on the side with roast fennel. You can use chicken legs or thighs if you prefer, just extend the cooking time accordingly.
Ingredients: Serves 4
4 skinless breasts of chicken
100g smoked bacon with the rind cut off
175g shallots or small onions
5 Tablespoons of olive oil
225g button mushrooms
1 tablespoon plain flour
Salt and pepper
1 clove of garlic
300ml pint red wine
1 bouquet garni
1. Remove the rind and gristle from the bacon then dice. Peel the shallots, wash and slice the mushrooms.
2. Heat the oil in a saucepan, cook the bacon, shallots and mushrooms for about 5 minutes until golden brown.
3. Remove from the saucepan with a slotted serving spoon, leave on the side in a dish.
4. Cut the chicken breasts in half length ways.
5. Put the flour and seasoning into a shallow dish, then add the chicken make sure to completely cover the chicken.
6. Add the chicken to the pan and cook for 5 minutes turning until golden brown, you will need a high heat, as you will just want to brown the chicken and not cook it completely.
7. Return bacon and shallots to the saucepan.
8. Peel and crush the garlic, stir into the saucepan with the wine and bouquet garni.
9. Cover and simmer for 20 minutes until tender.
10. Stir in the cooked mushrooms, simmer for a further 10 minutes. Remove the bouquet garni and serve.
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"Dear Buster, I've tried many of the Yourcounty recipes but this is the 'creme di la creme' it is unlike anything else I've ever made, the sauce turns into a thick full flavoured gravy, the meat has a rich intense flavour............. Little Pete"