Recettes classiques de la cuisine française: Coq-au-vin

Classic recipes of the French kitchen: Coq-au-vin
Chicken in Red Wine with Onions, Mushrooms and Bacon
Une vendeuse de volaille, poultry seller, at the market in Antony on the southwest side of Paris.
Louis la Vache will share with you aujord'hui la recette pour le cog-au-vin de nôtre dame de la poche, "Our Lady of the Ladle," Julia Child.

Occasionally you will find this recette classique de la cuisine française made with white wine (for example reisling from the Alsace region) but most commonly it is made with vin rouge. In the French countryside, coq-au-vin is often made with older roosters because they contain a lot of connective tissue, which creates a richer broth when cooked. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. For 4 - 6 people.

À table!

Coq-au-vin

INGRÉDIENTS:

3-4 oz piece of salt pork or unsliced bacon
2 Tablespoons butter
2 1/2-3 lb. frying chicken, cut up.
1/2 tsp. salt
1/3 tsp. black pepper
1/4 cup cognac
3 cups of a full-bodied red wine
1-2 cups beef bouilon
1/2 Tablespoon tomato paste
2 cloves garlic, peeled and mashed
1/4 tsp. thyme
1 bay leaf
12 - 24 brown braised pearl onions
1/2 lb. sautéed mushrooms
3 Tablespoons flour
2 Tablespoons butter, softened

MÉTHODE:

1. Remove the rind of the salt pork (or uncut bacon) and slice it into lardons, rectangles 1/4" across and 1 inch long.
2. Simmer the lardons in a pan holding 2 quarts of water for ten minutes.
3. Rinse the lardons in cold water and dry them.
4. Place the lardons in a heavy 10" casserole.
5. Sauté the lardons in the first 2 Tablespoons of butter until they are very lightly browned.
6. Remove the lardons to a side dish, leaving the butter and rendered fat in the casserole.
7. Dry the chicken thoroughly.
8. Brown it in the fat left in the casserole.
9. Season the chicken with the salt and black pepper.
10. Return the lardons to the casserole with the chicken.
11. Cover and cook slowly (300º F/150º C) for ten minutes, turning the chicken once.
12. Uncover, pour in the cognac.
13. Averting your face, ignite the cognac with a lighted match, shaking the casserole back and forth a few times until the flames subside.
14. Pour the wine into the casserole.
15. Add just enough bouillon to cover the chicken.
16. Stir in the tomato paste, garlic and herbs.
17. Bring to a simmer.
18. Cover and simmer slowly for 25-30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork.
19. Remove the chicken to a side dish.
20. While the chicken is cooking prepare the pearl onions and the mushrooms.
21. Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off fat.
21. Raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
22. Remove from heat, discard the bay leaf.
23. Blend the second 2 Tablespoons of butter and the flour together into a smooth paste (beurre manié).
24. Beat the paste into the hot liquid with a wire whisk.
25. Bring to a simmer, stirring for a minute or two. The sauce should be thick enough to coat a spoon lightly.
26. Arrange the chicken in the casserole.
27. Place the mushrooms and onions around the chicken and baste with the sauce.

Note: If the dish is not to be served immediately, film the top of the sauce with bouillon and dot it with small pieces of butter. Set aside uncovered. It can now wait indefinitely. Shortly before serving, bring to a a simmer, basting the chicken with the sauce. Cover and simmer for 5 minutes, until the chicken is hot through.

Voici! Bon appétit!



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