Coq au vin

Sunday's Dinner - Coq au vin! :)

Sunday’s Dinner – Coq au vin! 🙂

What a miserable Sunday with all the rain!! At a time like this, I don’t fancy going out or doing anything but just staying at home and having a nice satisfying hot stew or casserole for dinner! So, I am going to attempt to make the ‘Coq au vin’ for our Sunday dinner. I looked this up on Wikipedia and it means “rooster with wine”, it is a French braise of chicken cooked with wine (red), lardons, mushrooms and garlic. I saw Ina Garten cook this recipe on TV last year, she makes it looks so easy and simple to follow. On the programme, she makes it fit into a 30 minutes slot, in reality, this took me nearly 2 hours from start to finish to cook this dish!!!

The actual ‘cooking’ is not too complicated but I think it is one of those dishes where you need time to prepare everything ie cutting the mushrooms, carrots, onions, garlic etc. Once cooked, I boiled some baby potatoes, asparagus and heated Aunt Bessie’s  dumplings in the oven as it needs to soak up the sauce! It was a great combination and coq au vin was really flavoursome! I normally don’t really like having wine in my food as sometimes, I find the taste too strong! With this dish, there were some hints of the red wine that you can taste but not stong as the flavour is dominated by the chicken. It was really delicious as the chicken was nice and tender and the baby onions were really sweet. I will be making this again as my hubby really enjoyed the coq au vin! 🙂

For Ina’s recipe of the Coq au vin, click here. I was using the book’s recipe and I did make some slight adjustments to her original recipe especially when it came to the quantities of the ingredients! Such as:

  • I used half a bottle of red wine
  • I didn’t use cognac or brandy as i don’t have any and I didn’t want to buy a bottle for the sake of this recipe!
  • Instead of cutting diagonally for the carrots, I just brought a bag of sliced up carrots! Saves time!
  • I used chestnut mushrooms instead of ‘porcini’ as I couldn’t find them in Tescos but I have read that you can use button mushrooms as well.
  • I probably used just less than 1 pint of chicken stock
  • I can never find frozen baby onions in the supermarkets, I think this is popular to have in America but not in the UK! However, I did find baby ones (not frozen) to use instead.
  • 325 degrees F is Gas Mark 1. All purpose flour is plain flour.
Frying the onions

Frying the onions

Browning the chicken pieces

Browning the chicken pieces

Frying the carrots, onions and garlic

Frying the carrots, onions and garlic

Adding the chicken and bacon back in

Adding the chicken and bacon back in

Adding the tyme, wine and chicken stock. Bring to boil and put in the oven for 40 mins at GM1

Adding the tyme, wine and chicken stock. Bring to boil and put in the oven for 40 mins at GM1

Plain flour and butter paste

Plain flour and butter paste

Adding the baby onions and plain flour & butter paste

Adding the baby onions and plain flour & butter paste

Frying the mushrooms in butter

Frying the mushrooms in butter

Simmering

Simmer for 15 minutes and then ready to eat

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