Cookbook:Coq au Vin
Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the world; the following recipe is one.
- 1.5 kg (about 3.5 lbs) chicken, cut up
- 1 onion, diced
- 1 carrot, chopped
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 200 g (about 1/4 lb) small mushrooms
- 240 ml (1 cup) red wine
- 1 clove garlic, minced
- 1 tsp basil, chopped and fresh
- 1 tsp of fresh or dried Thyme
- Olive oil for sauteing
- Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
- Sauté mushrooms, set aside.
- Brown the chicken pieces a few at a time, set aside.
- Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
- Combine wine, garlic, and basil; pour over chicken. Cover the casserole, cook until chicken is ready (1-1.5 hours), stirring occasionally.
Nearly all recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux which thickens the sauce. Generally, a full bottle of red wine is used, and brandy may be added.
Porcini mushrooms, while not particularly authentic, are good in this dish.