Prog Chefs Unite!!!

 

 

ho-hum.

 

 

For the past couple of weeks I've been experimenting with Coq au Vin - in France the 'Vin' is usually the local wine so I've tried it with both red and white wines and I have to say i prefer the red - and after a bit more experimenting, a fruity robust red gives the better sauce for my tastes.

 

Basic idea is to buy cheaper cuts of chicken - thighs and drumsticks actually work a lot better than breast and wings because they are going to get a long slow cook. I usually start in two pans (mainly because my Le Creuset stockpot is not non-stick and I hate it when everything sticks to the bottom). In the stockpot I gently saute some chopped onions, cubed lardons (bacon) and two crushed cloves of garlic in some olive oil, then add diced carrot and celery, and let it simmer while I prepare the chicken. I coat the chicken pieces in seasoned flour that has some dried thyme sprinkled over it and frying them off in very hot oil in a non-stick frying pan. After a couple of minutes cooking on each side, I stir a tablespoon of flour into the sauted onions, (this will thicken the sauce as it cooks - stiring it into the oily onions will prevent the sauce going lumpy), then lift out the chicken pieces and place them in the stockpot on top of the onions and carrots and empty a whole bottle of wine over everything. Throw in some sprigs of fresh thyme and couple of bay leaves and leave it to cook for an hour with the lid on (in the oven or on the hob - either works). I then add a handfull of closed-cap mushrooms and several small peeled onions (or shallots), give it a generous stir, add a touch of chicken stock if needed and continue cooking for another hour until the meat falls from the bones. Serve with boiled potatoes and fresh french bread.

 

 

Like the sound of that very much - even more so 'cos I can see a few quick cheats I can use in your recipe.

 

Chowder is very under-rated in the UK but I love it. I'm glad I discovered this thread