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Coq Au Vin

A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used though I've used a non alcoholic wine here.


This is one of my favourite! The intense flavour of the red wine enhances the texture adding a deep colour to the dish tickling your taste buds with musical notes from troubadour. Yum...is the only word, I can think of!


Preparation Time: 60 minutes
Cooking Time: 60 minutes
Serves: 4

Ingredients

1.     1. 500 Chicken legs
2. 25g finely chopped garlic
3. 5-6  pearl onions
4. 50g roughly chopped celery
5. 50g roughly chopped carrots
6. 50g button mushrooms
7. ½ Dijon mustard
8. 100 ml brown chicken stock
9. 200 ml Wine
10. Finely chopped fresh thyme
11. Salt
12. Pepper
13. Olive oil


Here We Go

1.     Marinate the chicken with mustard, 100ml red wine, thyme, salt and pepper for 30 min to 1 hour.

2.     Take a pan and sear the chicken on both sides.

3.     In another pan add olive oil, sauté garlic and onions for some time. Then, add the vegetables and cook for some more time. Add the chicken stock and the remaining wine. Allow this to braise (slow cook) on low flame for 30-40 minutes till tender.

Plating 

Serve hot with peas rice or an accompaniment of your choice garnished with fresh rosemary.


Chef's Whisper

1.      Chicken gets cooked at 74 °C. A thermometer can also be used to check the internal temperature.

2.      Herbs like basil and rosemary can also be added while braising.

3.      White wine is used for cooking fish, shell fish and poultry whereas red wine is used for red meat.

4.       Though red wine is preferred for this dish, you can substitute it with white wine.

5.      Pearl onions or shallots can be cooked in a light sugar syrup and used as garnish for the dish to add more flavor.



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