Quick Coq au Vin a French Classic Made Easy
Students for our cooking class in Uzès (and Paris) come from all over the world. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.
Quick Coq au Vin
- 60 g (2.5 oz) Sunflower oil
- 150 g (5 oz) bacon
- 2 Chickens cut into 12 pieces
- 2 Onions
- 2 Carrots
- 2 Garlic Cloves crushed
- 80 g (3.25 oz) Flour
- 1 litre (34 oz) Red wine
- 1 litre (34 oz) Brown Chicken Stock
- 12 White mushrooms (champignons de Paris)
- 200 g (6 oz) Pearl onions peeled
- 50 g (2 oz) Parsley chopped
- Salt and Pepper
Prepare the Chicken:
- In a large saucepan, add the oil and the bacon cut in small dice.
- Cook until brown and remove and keep the bacon for later.
- Keep the fat in the pan and brown the chicken parts in it. Remove and reserve the chicken.
- Add the vegetables, cut into smalldice, into the same pan and cook 5 minutes.
- Put the chicken back and stir in the flour.
- Cook 2 minutes and add the wine, let it boil 2 minutes, add the brown stock and season, cover with a lid and cook 60 minutes on a simmer.
Prepare the Garnish:
- In a frying pan, add butter, cook the mushrooms previously sliced and add the onions.
- Cook 5 minutes and add the bacon.
- When the chicken is cooked add the garnish and parsley.
- Serve as shown with a side of roasted potatoes, or potato gratin or s green salad and crusty bread.