Coq au Vin
SO, if you want to get all French on me, get the Le Creuset out and go for it. This can be cooked as we have written either in the oven or on the cooktop. I prefer the oven as you seem to get a lot more depth of flavour with the all round heat. It requires some thickening up towards the end of the cooking time, so you can take the lid off 30 minutes or so before you are ready to serve. You will go mad for waiting for it to be ready, it smells so good.
We can thank Julia Child for the popularity of this dish, I mean, would we have otherwise known about braising a rooster in red wine? It seems so strange, but those French peasants knew what they were doing. Give it a go! YUM.
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- 4-8 Chicken Thighs skin on and bone in
- 4 Chicken drumsticks skin on and bone in
- 16 pickling onions, peeled and left whole
- 4 sprigs of fresh thyme
- 750 Milliliters bottle Pino Noir
- 4 Garlic Cloves
- 200 Grams Bacon cut into lardons
- 60 Grams Butter BUY
- 2 Tablespoons Tomato Paste
- 40 Grams Bakers or Strong Flour BUY
- 750 Grams Liquid beef stock
- 1-2 Teaspoons Pink Salt Flakes BUY
- Black Pepper to taste
- 250 Grams Swiss brown mushrooms, whole
Place all the marinade ingredients into a large bowl or container. Marinate overnight covered in the fridge (minimum 12 hours, maximum 24 hours). Pour into a large casserole dish with a lid.
Remove the chicken pieces and brown them on a high heat, turning constantly, with plenty of butter. Return the browned chicken to the casserole dish.
Place garlic and butter into the Thermomix bowl. Chop 5 sec/speed 5. Sauté 5 min/Varoma/speed 1. Add to the casserole along with the bacon lardons.
Place tomato paste, flour, stock, salt and pepper into the Thermomix bowl and combine 10 sec/speed 6. Add to the mix and and stir to combine.
Prepare the mushrooms by wiping off any dirt and browning in a hot cast iron frying pan with just a dollop of butter. Add to the chicken about half way through the cooking time. I suggest you cook this at 150°C in an oven or on the cooktop at a very low simmer for approximately 4 hours.
Serve with creamy mash, French Baguettes to mop up all the sauce and some steamed greens of your choice. (Oh and chopped parsley is fresh and yummy too.)
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