Yes, I added an “O” . Needed to change-up the traditional French dish into an Italian dish without altering the ingredients and a simple vowel did the trick! 🙂 Just a little funny
So, apparently living on a French island is starting to get under my little “chicken head” skin. (inside joke) Finding myself interested in exploring some of the classic French dishes.
When I hear Coq Au Vin I immediately think about Julia Child. How could you not. This is one of her famous dishes which she featured in her first cook book in 1961 “Mastering the Art of French Cooking”. Ahh Julia, very 1st cooking show I remember watching as a child. It also just so happen to be Julia Childs birthday on the day I prepared the dish, so it was a cheers to Julia and all that she brought to the table!
The traditional dish calls for fresh Thyme which I don’t always have (must start growing). So that was really the only ingredient missing from what I researched. I almost added fresh Rosemary sprigs and I am so happy i didn’t. The Rosemary really would have thrown the flavours off. I also opted out of using any garlic. This is one of the 1st times I cooked without fresh garlic! The temptation was there. Next time I’ll be sure to add fresh thyme. Season the chicken the night before is a must to allow the dry spice to absorb. Some also marinate in wine overnight and I’m pleased i didn’t. You will notice I used cremini mushrooms. Find them to have a firmer texture then a white mushroom and well a tastier mushroom overall.
This dish will become one of my regulars. The aroma that day in my kitchen was delectable. The rich deep colour and flavour of the sauce is lip smacking!
Here is my take on the dish. I cut back on Brandy I’d actually used. A close friend who is a great sport when I’m experimenting in the kitchen felt the brandy was a bit much. I don’t even want to admit how much I actually poured in! ooops
Coq Au Vin (O)
4 piece chicken leg & thigh attached – separate & you’ll have 8 pieces of chicken. Remove skin
1/4 cup Lardons
3 medium carrots sliced into coins
1/2 onion – diced
1/4 cup Brandy + 2 tblsp
250 ml Red Wine – i used a Bordeaux
475ml (2 cups) Chicken Stock
Bay Leaves, fresh thyme
salt, pepper, garlic powder, onion powder, paprika, dried thyme
butter – as much as you need 😉
10 Cremini mushrooms or white – quartered
1 tblsp Flour
The night before:
I take the skin off the chicken because you don’t want all that grease floating around in this dish.
Season the cleaned chicken with all the dry spices. Rub it in nicely. Break up a few Bay leaves and place on the chicken. Cover and refrigerate over night.
Start with a large pot, sauté the lardons until cooked but not crisp. Remove from the pot & set aside.
Take your seasoned chicken & sear all sides. About 8 min. Remove from the pot & set aside.
Add diced onions, carrot coins and a bay leaf. Butter will be required at this point if the lardons & chicken did not release enough juices. Saute until tender. Deglaze the pot now by adding aprx 1/4 cup brandy. This should be sufficient. Add the cooked lardons & chicken back to the pot. Add the red wine, chicken stock & fresh thyme. Simmer covered and allow to slowly braise for aprx 30-40 mins.
While the chicken is floating around in all that booze, take a small pan with 1 tblsp butter. Add the quartered mushrooms and reserved 2 tblsp of brandy. Use even less if you prefer. Fry just until slightly tender.
After the 30 mins of cooking, add the sautéed mushrooms to the pot. Continue cooking uncovered for another 10mins. At this point I also added a small bit of roux to the sauce to thicken it. I used aprx 1 tblsp of both butter and flour. Melt the butter. stir in the flour and add it to chicken. This should thicken slightly.
To serve, well It could be served with rice, mashed potatoes or I did something different. I served it with Chow Mein noodles. I’m addicted to a particular brand of these noodles here. I know the combination sounds odd but it was a nice change to plain ‘ol rice.
If you’ve never ventured into the past with classic dishes, I urge you to try this one.
Bon appetit (O)