{"id":109,"date":"2010-12-16T06:00:41","date_gmt":"2010-12-15T19:00:41","guid":{"rendered":"http:\/\/ravenoustales.com\/?p=109"},"modified":"2012-01-16T12:34:08","modified_gmt":"2012-01-16T01:34:08","slug":"recipe-3-summer-2010","status":"publish","type":"post","link":"http:\/\/ravenoustales.com\/?p=109","title":{"rendered":"Coq au Vin"},"content":{"rendered":"


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Willow uses her favourite Julia Childs recipe for Coq au Vin and adds her own special touches to it. She loves the rich flavour of beautiful red wine and the tender chicken pieces. It’s a bit of work but a great dish to serve when you’re trying to impress someone!
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Serve with smashed potatoes and french green beans, drizzled lightly in olive oil and lemon juice.<\/em><\/p>\n

115 grams slab bacon, rind removed and cut into 1\/2 inch dice <\/span><\/p>\n

6-8 pieces organic chicken breast and\/or drumsticks, skin on<\/span><\/p>\n

fennel spice rub<\/span><\/p>\n

1\/2 cup all purpose flour<\/span><\/p>\n

2 tablespoons olive oil<\/span><\/p>\n

10 shallots<\/span><\/p>\n

1 carrot, chopped into 1\/2 inch pieces<\/span><\/p>\n

1 tablespoon tomato paste<\/span><\/p>\n

1 bottle of excellent quality dry red wine (burgundy, pinot noir or similar)<\/span><\/p>\n

2 crushed garlic cloves
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1 bay leaf<\/span><\/p>\n

1 tablespoon chopped fresh thyme<\/span><\/p>\n

1 cup chicken stock<\/span><\/p>\n

15-25 pearl onions<\/span><\/p>\n

2 tablespoons unsalted butter<\/span><\/p>\n

4 large field mushrooms, sliced (approx 2cm slices)<\/span><\/p>\n

course salt and freshly ground pepper<\/span><\/p>\n

2 tablespoons brandy<\/span><\/p>\n

1 tablespoon butter at room temperature<\/span><\/p>\n

1 1\/2 tablespoons flour<\/span><\/p>\n

2 tablespoons chopped flat leaf parsley <\/strong><\/span><\/p>\n

Preheat the oven to 180 degrees C. In a Dutch oven, heat olive oil over medium heat and then add the bacon, stirring until crisp, (approx 5-7 mins). While the bacon is cooking, salt and pepper the chicken all over and coat thinly in flour. Move the bacon to a plate lined with paper towels and set aside. <\/span><\/p>\n

Add chicken in a single layer skin side down and brown. Turn the pieces over to brown the other side. Repeat if the chicken doesn’t all fit in a single layer. Remove chicken from pan and set aside.<\/span><\/p>\n

<\/strong> In the same pan, add onion, carrot, and garlic and cook until soft and slightly browned (approx 5-10 mins). Add the tomato paste and cook with the vegetables for a couple of minutes. Add the wine and bring to a boil. Add the thyme and bay leaf. Reduce to about a cup and a half of liquid (approx 15 mins). Add the cup of stock and bring to a boil. Ladle out about 3\/4 cup of the braising liquid and reserve for cooking the mushrooms.<\/span><\/p>\n

<\/strong>Add the bacon and chicken back to the pot, including any accumulated juices on the platter and put the lid on the Dutch oven. Place this in the oven. After 15 minutes, check the pot to make sure it’s not boiling too rapidly. Adjust the oven temperature to maintain a simmer. Check the dish after another 30 mins to make sure it is immersed in the liquid. Cook for another 60-75 mins.<\/span><\/p>\n

<\/strong>While the chicken is braising in the oven, prepare the mushrooms and onions. Heat the butter and\/or oil in a large pan over medium high heat. Add the onions first and then a few mins later the mushrooms, stirring to coat with the oil and butter. Cook for approx 15-20 mins. Add brandy and simmer for 5 more mins. Put the mushrooms and onions aside until ready to finish the dish.<\/span><\/p>\n

<\/strong>Remove the chicken dish from the oven and place the chicken pieces and the vegetables into a separate bowl. Combine the softened butter with the flour and stir, making sure there are no flour lumps. Whisk into the liquid and boil for a few minutes, thickening the sauce. Add the chicken, vegetables, mushrooms and onions back to the pot to reheat everything (approx 15-20 mins). Serve immediately.
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Willow uses her favourite Julia Childs recipe for Coq au Vin and adds her own special touches to it. She loves the rich flavour of beautiful red wine and the tender chicken pieces. It’s a bit of work but a great dish to serve when you’re trying to impress someone! Serve with smashed potatoes and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":""},"categories":[4],"tags":[44,47,74,115,132],"_links":{"self":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/109"}],"collection":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=109"}],"version-history":[{"count":1,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions"}],"predecessor-version":[{"id":739,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions\/739"}],"wp:attachment":[{"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ravenoustales.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}