There must be hundreds of recipes for Coq au Vin, but I have always made it in this simple way. It is delicious and can be served with potato mash, rice, pasta or crusty bread. It is really cold in Cape Town and this is really comfort food.
I have been making a lot of stews lately, so if it is comforting stews that you are looking for, keep peeping into this site!
12 chicken pieces (I used a combination of legs and thighs)
30 – 45ml olive oil
250 g bacon, chopped
12 baby onions, peeled
250g button mushrooms, wiped clean
2 cloves of garlic, peeled and minced
45ml cake flour
500ml dry white wine
250ml chicken stock
2 bay leaves
10ml chopped fresh thyme
salt and freshly ground black pepper
Pre-heat the oven to 180ºC.
Heat 30ml of the oil in a large pot (ovenproof) and brown the chicken on all sides. Remove the chicken with a slotted spoon.
Fry the bacon in the same pot until crispy.
Reduce the heat. Add the baby onions, mushrooms and garlic to the pot and stir-fry for 5 minutes. Add extra oil if necessary.
Add the cake flour and whilst stirring all the time slowly add the white wine.
Return the chicken to the pot with the chicken stock, bay leaves and thyme. Season to taste with the salt and black pepper.
Place in the pre-heated oven and cook for an hour.
Garnish with some extra thyme and/or fresh parsley.
I will unfortunately not be posting a Food Quiz today. Enjoy the weekend and have fun in the kitchen!