
This recipe is taken from Michel Oliver's book " Cooking is Child's Play", forward by Jean Cocteau. A guest very kindly sent me his mother's copy of this book as he was downsizing and hoped I could give the book a good home. It was a much loved and used recipe book and I hope I have done the recipes justice. Other recipes feature in the deserts section.
My adaptation of Coq au Vin
Serve with small new potatoes and green beans
My adaptation of Coq au Vin
- Wash 20 small button mushrooms and strain in a seive
- Peel 20 small onions - here I usually substitute a medium red onion cut into slices
- Chop 1 clove of garlic
- I packet of smoked lardons (chopped bacon pieces)
- Place a casserole dish over a medium heat
- Add 1 tbsp of butter or mixture of butter and olive oil
- When the butter is sizzling add the lardons, onions and chopped garlic and mushrooms, 1 sprig of fresh thyme and one bay leaf
- Leave to brown - about 5 minutes
- Sprinkle over 1 tbsp of plain flour
- Add the chicken pieces - I use chicken thighs from which I have removed the skin (allow 2 thighs per person)
- Mix with a wooden spoon
- Allow to cook for 10 minutes - the chicken pieces should brown a bit
- Pour in 2 glasses (cups) of red wine or enough to cover all the ingredients and season with salt and pepper.
- Lower the heat and leave to simmer for 40 minutes with a lid on. (I usually leave it to cook a bit longer - the chicken should fall away from the bone)
- To thicken the sauce take off the lid near the end, turn the heat up and let the sauce reduce.
Serve with small new potatoes and green beans