Side Pannel
Coq Au Vin Telegraph
Ingredients List
- 7 lb Chicken
- 1 Bottle Good Red Wine
- 2 Bay Leaves
- 2 Sprigs Fresh Thyme
- 2 Cloves Garlic; Crushed
- 6 oz Streaky Bacon
- Olive Oil
- 1 tb Butter
Directions
STOCK
Chicken Carcass
Wing Tips
1 Leek Top
1 lg Carrot
1 Stick Celery
Few Peppercorns
2 tb Olive Oil
MARINADE
1 lg Leek; Cleaned And Sliced
2 Carrots; Peeled And Sliced
2 Shallots; Sliced
Salt And Pepper
Olive Oil
TO FINISH THE DISH
4 oz Tiny Button Mushrooms
4 oz Small Onions
1 tb Butter
1 tb Flour
4 sl White Bread
1 Clove Garlic
Olive Oil; For Frying
2 tb Parsley; Finely Chopped
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 tablespoons of olive oil into a
large, heavy pan fry the roughly chopped chicken carcass and the stock
vegetables until they take on a good colour.
Once everything is golden brown, pour on about 1 litre/2pints of water and
bring to the boil. Simmer for 30 - 40 minutes, then strain and discard the
solids. Reduce the stock by rapid boiling to give 250 ml/1/2 pint. Allow to
cool.
Cut the chicken into eight pieces and arrange in a shallow dish. Prepare
the marinade vegetables. Mix the cooled wine and stock together, add the
marinade vegetables and pour over the chicken. Cover and leave overnight.
The following day lift the chicken pieces from the marinade and pat dry.
Cut the bacon into lardons. In a heavy lidded casserole dish, melt the
butter with 2 tablespoons of oil and cook half the lardons until the fat
runs.
Fry the chicken pieces, a few at a time, until they are golden brown 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 pieces 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 minutes or 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 until the fat runs, then add the onions and cook until they
begin to colour.
Wipe the mushrooms.
Once the chicken is tender, remove the pieces form the sauce and keep warm.
Strain the sauce, pressing hard on the vegetables. Now wipe out the dish
and pour back the strained marinade, then add the lardons, onions, and
mushrooms. Simmer for 5 minutes.
Using a palate knife, knead together the butter and flour until you have a
smooth paste.
Drop pieces of this into the sauce, whisking gently until the sauce
thickens. Taste and correct the seasoning. Replace the chicken and simmer
for 3 to 4 minutes. Cut the bread into croutons and fry in olive oil until
golden. Rub with garlic and sprinkle with chopped parsley.
Chicken Carcass
Wing Tips
1 Leek Top
1 lg Carrot
1 Stick Celery
Few Peppercorns
2 tb Olive Oil
MARINADE
1 lg Leek; Cleaned And Sliced
2 Carrots; Peeled And Sliced
2 Shallots; Sliced
Salt And Pepper
Olive Oil
TO FINISH THE DISH
4 oz Tiny Button Mushrooms
4 oz Small Onions
1 tb Butter
1 tb Flour
4 sl White Bread
1 Clove Garlic
Olive Oil; For Frying
2 tb Parsley; Finely Chopped
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 tablespoons of olive oil into a
large, heavy pan fry the roughly chopped chicken carcass and the stock
vegetables until they take on a good colour.
Once everything is golden brown, pour on about 1 litre/2pints of water and
bring to the boil. Simmer for 30 - 40 minutes, then strain and discard the
solids. Reduce the stock by rapid boiling to give 250 ml/1/2 pint. Allow to
cool.
Cut the chicken into eight pieces and arrange in a shallow dish. Prepare
the marinade vegetables. Mix the cooled wine and stock together, add the
marinade vegetables and pour over the chicken. Cover and leave overnight.
The following day lift the chicken pieces from the marinade and pat dry.
Cut the bacon into lardons. In a heavy lidded casserole dish, melt the
butter with 2 tablespoons of oil and cook half the lardons until the fat
runs.
Fry the chicken pieces, a few at a time, until they are golden brown 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 pieces 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 minutes or 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 until the fat runs, then add the onions and cook until they
begin to colour.
Wipe the mushrooms.
Once the chicken is tender, remove the pieces form the sauce and keep warm.
Strain the sauce, pressing hard on the vegetables. Now wipe out the dish
and pour back the strained marinade, then add the lardons, onions, and
mushrooms. Simmer for 5 minutes.
Using a palate knife, knead together the butter and flour until you have a
smooth paste.
Drop pieces of this into the sauce, whisking gently until the sauce
thickens. Taste and correct the seasoning. Replace the chicken and simmer
for 3 to 4 minutes. Cut the bread into croutons and fry in olive oil until
golden. Rub with garlic and sprinkle with chopped parsley.
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