Coq Au Vin Telegraph Recipe
Servings: 6
Ingredients
- 7 lb Chicken
- 1 bot Good Red Wine
- 2 x Bay Leaves
- 2 sprg Fresh Thyme
- 2 x Cloves Garlic, Crushed
- 6 ounce Streaky Bacon Extra virgin olive oil
- 1 Tbsp. Butter Chicken Carcass Wing Tips
- 1 x Leek Top
- 1 lrg Carrot
- 1 stk Celery Few Peppercorns
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Leek, Cleaned And Sliced
- 2 x Carrots, Peeled And Sliced
- 2 x Shallots, Sliced Salt And Pepper Extra virgin olive oil
- 4 ounce Tiny Button Mushrooms
- 4 ounce Small Onions
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 4 slc White Bread
- 1 x Clove Garlic Extra virgin olive oil, For Frying
- 2 Tbsp. Parsley, Finely Minced
Directions
- A cast-iron casserole dish is ideal for this recipe. Alternatively, use a heavy frying-pan, transferring to a casserole dish at the appropriate time.
- START by making the stock. drop about 2 Tbsp. of extra virgin olive oil into a large, heavy pan fry the roughly minced chicken carcass and the stock vegetables till they take on a good colour.
- Once everything is golden, pour on about 1 litre/2pints of water and bring to the boil. Simmer for 30 - 40 min, then strain and throw away the solids. Reduce the stock by rapid boiling to give 250 ml/1/2 pint. Allow to cold.
- Cut the chicken into eight pcs and arrange in a shallow dish. Prepare the marinade vegetables. Mix the cooled wine and stock together, add in the marinade vegetables and pour over the chicken. Cover and leave overnight.
- The following day lift the chicken pcs from the marinade and pat dry.
- Cut the bacon into lardons. In a heavy lidded casserole dish, heat the butter with 2 Tbsp. of oil and cook half the lardons till the fat runs.
- Fry the chicken pcs, a few at a time, till they are golden on all sides. Take your time as this frying gives the dish a more intense flavour.
- When all the chicken is browned, return all the pcs to the casserole dish. Pour the marinade and vegetables over it and bring everything to the boil. Cover with a tight fitting lid.
- Either simmer over a low heat for 90 min or possibly place the covered dish in a preheated oven 160C/325F/gas mark 3 for the same length of time.
- Meanwhile, peel the tiny onions, and cook the remaining lardons in a heavy frying pan till the fat runs, then add in the onions and cook till they begin to colour.
- Wipe the mushrooms.
- Once the chicken is tender, remove the pcs form the sauce and keep hot.
- Strain the sauce, pressing hard on the vegetables. Now wipe out the dish and pour back the strained marinade, then add in the lardons, onions, and mushrooms. Simmer for 5 min.
- Using a palate knife, knead together the butter and flour till you have a smooth paste.
- Drop pcs of this into the sauce, whisking gently till the sauce thickens. Taste and correct the seasoning. Replace the chicken and simmer for 3 to 4 min. Cut the bread into croutons and fry in extra virgin olive oil till golden brown. Rub with garlic and sprinkle with minced parsley.
- Serve the chicken with croutons and creamy mashed potatoes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 6 servings | |
| Calories 965 | |
| Calories from Fat 551 | 57% |
| Total Fat 61.3g | 77% |
| Saturated Fat 17.5g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 408mg | 17% |
| Potassium 940mg | 27% |
| Total Carbs 16.57g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.41g | 2% |
| Protein 69.06g | 110% |
