Coq au vin

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This is the second recipe from the Women's Weekly French Classics book.  It was a tossup between that and the cassoulet, but Stu didn't like the look of the cassoulet recipe as he said it needed duck fat and toulouse sausages.

So, the coq au vin.

First lay out the ingredients.  Chicken thigh fillets, bacon, mushrooms, spring onions (I don't think I had the right kind really, but didn't make too much difference), stock, wine, flour, tomato paste, garlic, thyme, rosemary and bay leaves.

Coq au vin

Here's everything prepped (except the chicken that needed flouring, and the herbs that needed de-stemming)

Coq au vin

Firstly browning the onions a little.  Next time I'll try to find the more bulbous ones that were in the picture in the book.

Coq au vin

Because I was using the frypan for browning but a big saucepan for cooking, I just started chucking things in the saucepan when they were browned.  This is just the wine, I left the stock out so I could use it for deglazing later.  Also has the little bits of spring onion, tomato paste, garlic, bay leaves and herbs.

Coq au vin

Next we're browning mushrooms.  These little buttom mushrooms brown up nicely.

Coq au vin

Into the pot they go!

Coq au vin

Bacon!  Two packs of bacon! (done in a couple of batches)

Coq au vin

Chuck the bacon into the pot

Coq au vin

It's important to stay hydrated during the cooking process.  And if there's a bit of a bottle of shiraz leftover from the cooking, well it may as well be drunk, right?

Coq au vin

The chicken thighs get coated with a little flour

Coq au vin

And they get browned nicely in bacon fat :)

Coq au vin

Into the pot!  I used some stock to deglaze the frypan and chucked all that in too

Coq au vin

Then simmer away for about forty minutes

Coq au vin

The finished product.  Served with a little rice to soak up juices.  Not very pretty to look at .. but it was soooo good!  Super super tasty.

Coq au vin

Coq au vin

Loved this dish, but again, I'd probably halve the recipe so all the browning didn't take so long to do.

2 Comments

Fiona said:

omnomnomnomnom

June 24, 2014 12:01 PM

   

Kazza the Blank One said:

It was super tasty :):):)

June 29, 2014 2:13 PM

   

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Kazza's "Boring Life Of a Geek" aka BLOG

IT geek, originally from Sydney, moved to Canberra in 2007. Married to "the sweetie", aka Stu. Prolific photographer, Lego junkie and tropical fish keeper.

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