I always think this dish is going to be harder.
I have made it a few times. It is amazing and tastes wonderful.
But it really isn’t complicated. It just sounds complicated.
The salt pork adds a nice flavor to the dish. And using shallots are a must. By the end of cooking they are soft and silky. I don’t think a regular onion would be quite the same.
The spices are just right. The cooking time gives you a very moist chicken.
The wine is what changes the dish. Depending on what wine you choose, the flavor can be vastly different.
For this recipe I used a Pinot Noir. Not too heavy, not too sweet. It gave me a mild wine taste. In the pat I have used shiraz or merlot, which gives you a heavier wine taste. So really, it is up to you what flavor you want.
It is a good dish. Just don’t tell whoever you are serving it to that it is pretty easy to make. Keep them in the dark and let them think it is complicated!
Coq Au Vin
1 Fryer Chicken
3 Tablespoons Butter
1/4 Pound Minced Salt Pork
1/2 Cup Pearl Onions
1 Sliced Carrot
3 Minced Shallots
1 Clove Garlic, Chopped
2 Tablespoons Flour
2 Tablespoons Parsley, Minced
1 Tablespoon Fresh Chervil or Marjoram
1/2 Bay Leaf
1/2 Teaspoon Thyme
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Brandy
2 Cups Dry Red Wine
1/2 Pound Sliced Mushrooms
Salt and Pepper To Taste
Cut chicken into pieces. Melt butter in a large heavy skillet. Add salt pork, pearl onions, carrot, shallots, and garlic. Brown lightly. Push the vegetables to the side and brown the chicken on all sides. Add flour, parsley, chervil, bay leaf, thyme, salt, pepper and brandy. Stir until combined. Stir in wine and simmer, covered for 1 hour. Add mushrooms and adjust seasoning. Skim off any fat. Serve chicken with vegetables and sauce.
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