Coq au vin

5 Sep

A classic 1980s dinner party dish cooked from a recipe in a book of that era. A whole chicken and a whole bottle of wine went into this one.

The whole chicken was jointed with most of the skin and bones removed before being tossed in generously seasoned flour and fried in butter. Once browned, the chicken went into a partly reduced pan of red wine, a clove of garlic, a couple of bay leaves and a boquet garni.

The frying pan was then put to work cooking off some bacon and then browning some peeled but whole shallots which were then added to the pot. Some mushrooms which had been chopped and frozen some months ago (during some supermarket special offer induced glut) finished off the mix.

The pan went into the owben for 40 minutes and the dish served with boiled potatoes and some vegetables. 8.5 out of 10.

Mr M

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One Response to “Coq au vin”

  1. Nick O'Doherty September 8, 2011 at 6:12 am #

    Will try this. Coq au vin on menu tonight if I get a bottle of wine.

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