Emma, a good friend of mine, decided to put a cooking group together with the apt title of Cooking up a Storm. It’s a group for people who want to teach and learn new recipes, which can be snacks, desserts, mains – whatever we like! Each person who wants to teach a recipe acts as the host, and they get to tell other people all about a recipe they like. I think it’s an absolutely fantastic thing, and I loved the first session.
Emma chose a delicious and rather iconic dish to teach us, called Coq au Vin. Coq au Vin – or Rooster in Wine – is quite a famous French dish. Apparently it was traditionally made with Burgundy, but different regions in France are known to use different varieties of wine to cook this dish.
Coq au Vin begins with onions, garlic, mushrooms and lardons, and browning of the meat. In goes the wine – in our case stock too, and soon the whole lot goes straight into the oven. It’s a glorious, comfort-food dish.
One thing I have noticed with a lot of older dishes is that it’s difficult to know where their exact origins lie. Some people argue that this method of cooking chicken in wine has existed since the reign of the Roman Empire, but other people argue that what we know as Coq au Vin is more recent – appearing somewhere in the last couple of centuries. But what people do agree on is the fact that one chef in particular popularised this dish across the United States and made it a household name. Julia Child.
So thanks again to Emma for hosting the first session of Cooking up a Storm. I look forward to more, and to hosting one myself! Happy FF!
Adapted from Source Unknown
Coq au Vin
Serves: 3-4, Prep: 10-15 mins, Cook: 1 hr 30 mins
- 250g shortcut bacon, sliced
- 6 chicken thigh cutlets, leave the bones and skin on
- 2 brown onions, diced
- 10 large button mushrooms, quartered or diced
- 2 tbsp butter
- 2 tsp gluten free plain flour
- 1.5 cups red wine
- 1 cup gluten free chicken stock, I use the brand Massel
- 6 sprigs of thyme
- Salt and pepper
- Oil, for cooking
- Season the chicken cutlets with salt and pepper.
- Heat some oil in a pan, and brown the onion and bacon. Once nice and crisp, remove from the pan with a slotted spoon.
- Brown the chicken on both sides, then remove.
- Return the onions and bacon to the pan with the mushrooms and a pinch of salt. Heat, and once the mushrooms are browned and sweating, add the butter and flour to make the base of the roux sauce.
- Add the red wine to the pan, and stir occasionally as you bring the mixture up to a simmer.
- Add the thyme and the chicken stock, and bring up to the boil.
- Pre-heat your oven to 170C fan-forced, or 190C for non fan-forced ovens.
- Now if that pan is overproof, return the chicken to the pan, cover it and pop the whole lot in the oven. Otherwise place the chicken in an overproof dish and pour the sauce over the top. Cover the dish, and pop it in the oven for half an hour.
- Remove the pan from the oven, paste the chicken with the sauce, and then pop the whole lot back in for another half an hour.
- Remove the dish from the oven. Now you want to remove the chicken, and pop that sauce back on the stovetop on high heat to reduce. Once the sauce is thickened, dish out the chicken thighs and cover them with the sauce.
- Serve with mashed potato, and fresh greens.