Coq au vin was on every restaurant menu when we were kids. Not so much now, but still a much-loved French classic. You can also still find it on many set menus in France – La Formule – and rightly so.
Wine Suggestion: As this is a classic French dish we would suggest going French with the wine too. For something decadent, a good red Burgundy, our choice would be Gevrey-Chambertin; for the thoughtful choice a really good Beaujolais, like Domaine Rochette’s Morgon Côte du Py; or something a little rustic and country: Côtes du Rhône. This last was our choice tonight with the excellent Coste-Chaude Madrigal CdR Villages Visan.
Coq au Vin – serves 4
- 4 tbsp olive oil
- 100g pancetta cubes
- 150g small button mushrooms
- 12 small pickling onions or small shallots
- 4 tbsp plain flour
- 8 chicken pieces (a mixture of thighs & drumsticks), bone-in but skin removed
- 4 tbsp brandy
- 300ml red wine
- 300ml chicken stock
- 1 tbsp redcurrant jelly
- 1 bouquet garni
Heat 2 tbsp of the oil over a medium heat in a large, deep, frying pan. Fry the pancetta, mushrooms and onions for 5 minutes, or until golden brown. Remove from the pan.
Heat the remaining 2 tbsp of oil in the same pan. Season 1 tbsp of the flour and put onto a plate. Dust the chicken pieces with the flour and shake of any excess. Fry the chicken for 3-5 minutes on each side or until golden brown. Do this in batches so you don’t overcrowd the pan. Add the brandy, take off the heat, and light with a match to cook off the alcohol.
Remove the chicken from the pan and add to the vegetables and pancetta. Add the remaining 3tbsp of flour to the pan and stir for 1 minute. Add the wine, stock, redcurrant jelly and bouquet garni. If it seems too thick you can add a little more water.
Return the chicken, pancetta and veg to the pan, and bring to the boil. Reduce to a simmer, then cover and cook for 40-45 minutes, until the chicken is cooked through.
Serve with potatoes and seasonal veg.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)
Jono & Jules do food & wine 
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