Coq au Vin – Cooking with Betty Salas – French cuisine sets a standard of excellence for cooking, which is as distinct in its preparation as it is difficult to pronounce. After all, many words that are synonymous to the fine food such as restaurant and chef are of French origin. Once completing their rigorous formal education in the culinary arts, many French chiefs complete their schooling by undergoing long apprenticeships in the kitchens of reputable hotels and restaurants. It is no wonder how they had earned themselves the reputation of being the best in the western world.
Coq au Vin is a French dish that literally means ‘chicken with wine’. In 58BC, at the start of Julius Caesar’s successful nine-year campaign in Gaul, the French people continually sent scrawny chickens to the emperor in defiance to his leadership of the Roman Empire. As a gesture of his good will, Caesar ordered his men to cook these chickens in wine and herbs and invited the French to dine with him.
Because of its sophisticated presentation and the misconception that French cuisine is difficult, Coq au Vin is a dish that daunts many first-time cooks. But in actuality, with a bit of planning it is a surprisingly easy recipe. With the early preparation done the night before, combine all the ingredients in a casserole and cook to succulent tenderness just before serving.
Ingredients
Chicken 2 kgs. Pieces
Butter 125 grams
Bacon 125 grams
Onions 6 small pieces
Salt and pepper
Mushrooms 250 grams
Garlic 1 clove
Flour ¼ Cup
Chicken Stock 1½ Cup
Brandy 1/3 Cup
Dry Red Wine 1 Cup
Thyme ¼ tsp.
Mixed Herbs ½ tsp.
Bay Leaf 1 piece
Method
Heat ½ of the butter in heavy pan.
- Add diced bacon and whole peeled onions. Cook until onions are lightly brown. Remove from pan.
- Add chicken pieces to pan with drippings. Cook until well browned on both sides.
- Add sliced mushrooms and crushed garlic to pan. Cook gently until mushrooms are wilted. Remove from pan.
- Add remaining butter to pan with drippings. Add flour and stir until golden brown. Remove from heat and add chicken stock. Blend well. Stir over heat until sauce boils and thickens.
- Add all the ingredients to the sauce. Cover and bring to boil. Reduce the heat and simmer for 30 minutes or until chicken is tender.
