Classic Chicken in Red Wine
Wonderful served with a bowl of steaming mashed potatoes or pasta drizzled with extra virgin olive oil and chopped parsley.
This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.
- 8 chicken pieces
- 2 onions, diced
- 3-4 cloves garlic, peeled and finely chopped
- 8 rashers rindless bacon, diced
- 2 Tblsp tomato paste
- 2 Tblsp flour
- Brown the chicken pieces over a high heat in a little butter or oil until well browned.
- Transfer to a casserole dish.
- Add the bacon and onion to the pan and cook until browned.
- Stir in the garlic and tomato paste and cook 2 minutes.
- Add the flour and cook stirring until the flour has been absorbed. Gradually pour in the red wine, stirring to avoid any lumps.
- Add the chicken stock, bouquet garni and mushrooms and bring to the boil.
- Pour over the chicken and cover.
- Simmer at 160°C for 1 ½ hours until tender.