January 25, 2012

Coq au Vin - A Hearty Classic for Winter

This recipe is from WICE's Cooking Class instructor, Françoise Meunier, who taught us how to make one of the French classics - coq au vin.  

  • 1 large chicken cut into pieces
  • 1 teaspoon of oil
  • 50 grams of butter
  • 15 small onions, or 1 large onion
  • 1 teaspoon of flour
  • 2 garlic cloves
  • One-half of a bottle of red wine
  • Some smoked bacon
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • 200 grams of mushrooms

Peal the onions and dice the bacon.

Pour some oil and butter into a casserole. Brown the onions and the bacon, then remove them and keep on a plate.

In the same oil, put the pieces of chicken. When they are brown all around, add salt and pepper. Take the casserole off of the heat and spread some flour in the casserole. Stir until you do not see any flour any longer (this avoids the lumps). 

Place casserole back on the heat. Add the red wine, the garlic, the onions, bacon, bouquet garni and let it simmer for 45 minutes with a lid on top.

Wash the mushrooms, slice them and add them to the casserole 15 minutes before serving.

This dish can be served with potatoes ‘a l’anglaise’ cooked in water or some fresh pasta. 

Are you looking for an alternative to your everyday chicken dish?  In our next class, we will explore the flavors and seasonings of the south of France.  Join the WICE cooking group on Wednesday, February 8th to make Guinea Fowl Provencal and cake a l'orange. For more information click here.