Culinary school wouldn't be complete without having to learn and cook the classics, and today, that classic is Coq au Vin, or Cock in Wine. If you're done giggling, Coq au Vin has been rumoured to be as old as Julius Caesar, but it's been officially documented as far back as the 20th century. When Julia Child featured the recipe in her 1961 cookbook, Mastering the Art of French Cooking, it gained popularity in USA and quickly became one of her signature dishes.
What you'll need:
- 100 g bacon lardons
- 1 whole chicken, parted, or precut pieces
- 200 g carrots, cut diagonally
- 1 onion, roughly chopped
- 1 clove crushed garlic
- 50 ml cognac or brandy
- 375 ml dry red wine (Burgundy for example)
- 240 ml chicken stock
- 10 thyme stalks (appx. 2 tablespoons)
- 2 tbsp unsalted butter, room temp
- 1.5 tbsp flour
- 225 g pearl onions
- 225 g mushrooms
- lemon juice
What to do
In a braising pot or dutch oven, heat a tablespoon of oil and brown your bacon. Take the bacon out and carefully add your chicken to be browned well on all sides. Take chicken out of pot and add onions and carrots. Brown. Add cognac, bacon and chicken back to the pot and let the cognac bubble down a few minutes. Add wine, stock and thyme and bring to a simmer. Put the lid on the pot and put it into the oven for 30-40 minutes.
If your sauce is a bit runny, take the chicken out and add more flour and butter mix (which is called beurre manier if you're wondering). Make sure it comes to a boil, else the sauce could taste of flour and it won't thicken as much. Season your sauce with salt, pepper and lemon juice to taste.