cooking challenge twenty two: coq au vin

I think there's an air of romance that surrounds this classic French recipe. It's a meal that is said to have existed since Roman times, and immediately makes me think of convivial chatter, friends around a rustic table, crusty baguettes and tasty sauce. Well, friends, the reality was somewhat of a let down. It was nice, but for the amount of preparation fiddling, I can think of a heap of other dishes that are much more satisfying and tasty. I am going to keep tweaking the recipe and my technique, to see if I can make it more to my taste.

Here's the recipe, nonetheless.

(Just a few last tips: You need to start this at least 24 hours before serving. The chicken needs to be cut into 8 pieces. I did this without poultry scissors, but it was hard work. I'd recommend getting your butcher to do this, or buy the equivalent amount of chicken pieces - breast, thighs, wings, drummies etc).

You will need:

1 organic chicken.
4 spare drumsticks
2 tablespoons browned flour
1 teaspoon each of salt, pepper and stock powder.
4 bacon rashers, diced
2 cups button mushrooms, brushed clean
2 cups schallots, peeled
2 celery sticks, sliced into 1cm thick rounds
1 litre Merlot or Shiraz
Parsley

What to do:

Boil the red wine for about 20 minutes, until it has reduced and concentrated. Cool.
Mix all the vegetables except the mushrooms, the boquet garni (I used parsley, thyme and chives) and chicken pieces in a large bowl. Season with salt, pepper and stock. Add the cooled red wine and refigerate, covered, for at least 24 hours.


Strain through a colander, reserving the liquid, then separate the chicken from the other ingredients. Pat dry with paper towel. Discard the boquet garni and reserve the vegetables. Heat some butter in a large frying pan, over moderate heat. Fry the chicken pieces until slightly browned. Remove and set aside. Fry the vegetables off in the same pan, same juices.

Preheat the oven to 180'c.

Transfer the vegetables to a large flame proof, oven proof casserole and add the browned flour. Stir over moderate heat until it has a gluggy consistency. Add 1/3 of the reserved red wine mixture and bring to the boil, stirring constantly. It will thicken and bubble. Add the rest of the wine, and the chicken, and bring back to boil. Cover the casserole dish and transfer to the oven for half an hour or so.

Meanwhile, in the same saucepan you fried the chicken and vegetables, fry off the bacon and mushrooms until crispy and browned. Add to the coq au vin right before serving, as well as the parsley.

I served this with roasted vegetables and garlic bread, as well a beautiful rice pilaf that D's mum makes (I will blog that recipe soon, it's divine!). I'd give this an 6.5/10. I would make it again, but I'd thicken the sauce more, and add something else. Let me think about it... I'll get back to you.