This is the only Coq Au Vin recipe you'll ever need to make and serve to your guests.
- 1 hr 30
- 500g diced bacon
- olive oil, for frying
- 1.2kg jointed capon or free-range chicken*
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, crushed
- 2 whole beef marrowbones
- 4 bay leaves
- 5ml thyme
- large handful sage
- white pepper, to taste
- 50ml cake flour
- 2 x 750ml bottles red wine
- 1L chicken stock
- 20 small onions, peeled
- 500g mushrooms
- 100g butter
- 25ml sugar
- 30ml brandy
- crusty bread, to serve
- In a large saucepan, braise the bacon in some oil until the fat runs. Brown the chicken pieces in the same oil. Add the onions, carrots, garlic, marrowbones, and herbs. Sprinkle with white pepper and flour and stir well before adding the wine. Allow to cook for about 4 minutes until the alcohol in the wine has evaporated. Add the stock.
Cook at a low simmer for about 45 minutes or until the chicken is deliciously tender.
- Remove the marrowbones from the casserole. Shake the marrow from the bones and add it to the coq au vin.
- In the meantime, boil the small onions in boiling water until they’re just soft.
- A few minutes before you’re ready to serve, brown the mushrooms in half of the butter and add to the casserole.
- Caramelise the onions in the rest of the butter and sugar. Add the brandy. Flambé the brandy – it’s easiest to do this if you warm it in a small pan over a low flame first – and spoon the onions over the chicken. Take care not to pour the syrupy sauce over the dish. The caramelised onions are not supposed to overpower the taste of the coq au vin, but merely enhance it. Serve the chicken in large soup plates with crusty bread on the side.
Magazine issue date: July, 2015