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Coq Au Vin #18

Home | Recipes | C
Nosh Winter

Ingredients:

  • 1 lg 6 lb roasting chicken
  • 4 tb Olive oil
  • 8 oz Smoked streaky bacon cut into large lardons
  • 8 oz Baby onions; peeled
  • 2 Carrots
  • 2 Leeks; cleaned, green tops intact
  • 2 Sticks celery; peeled and diced
  • 4 Whole garlic cloves; peeled
  • 4 Shallots; peeled and sliced
  • 4 oz Closed cup mushrooms
  • 3 Bay leaves
  • 1 sm Hand chopped oregano/thyme; (or 2tsp each dried)
  • Juice and zest of 1 orange
  • 1/2 Bottle red wine
  • 1 pt Chicken stock
  • 1 ds Brandy
  • 3 tb Chopped parsley
  • Salt and ground black pepper

Directions:

Joint the chicken into smallish pieces - the backbone section and any other bony bits, such as the neck or giblets, can be cooked whole for flavour and removed at the last stage when the stock is reduced.
 
Brown the chicken pieces all over in the olive oil in a hot frying pan. Decant the chicken into a large heavy-based casserole pot with a lid. In the remaining oil, brown the bacon lardons and then transfer them to the casserole. Next, brown the baby onions over a high heat, shaking and moving them in the pan until they are well-browned all over. Then decant them into a separate bowl and reserve until later.
 
Finally, turn the heat down to medium and sweat off the remaining vegetables for 5-10 minutes until they start to colour. Add them to the casserole pot with the herbs, orange juice and zest, wine and chicken stock.
 
Cook in a medium hot preheated oven at 190C/375F/gas 5 for about an hour, or until the meat is starting to melt off the bone. Take out any unwanted pieces, such as the backbone section, neck, giblets and bay leaves and discard them. Add the reserved baby onions to the casserole pot and cook for a further 30 minutes.
 
Pour off the juices and liquid into a clean pan and boil until they reduce enough to coat the back of a spoon. Return them to the chicken and vegetable mixture. Add a dash of brandy, season to taste with salt and freshly-ground black pepper, and sprinkle with a handful of freshly-chopped parsley.
 
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