COQ AU VIN
Serves 6
200g rindless bacon, cut into pieces
45ml (3 tbsp) butter
1.5kg chicken pieces
Salt and freshly ground black pepper to taste 60ml (4 tbsp) warmed brandy
750ml (3 cups) dry red wine
250m - 500ml (1 to 2 cups) brown stock 7.5ml (1½ tsp) tomato paste
2 cloves mashed garlic
2.5ml (½ tsp) dried thyme
1 bay leaf
12 to 16 baby onions
30ml (2 tbsp) butter
Sugar
20 button mushrooms
45ml (3 tbsp) butter
45ml (3 tbsp) olive oil
45ml (3 tbsp) flour
30ml (2 tbsp) softened butter
Sprigs of fresh parsley
In a heavy casserole, fry the bacon in the 3 tablespoons of butter until lightly browned, then remove and set aside. Brown the chicken in batches in the hot fat. Season. Return the bacon and chicken pieces to the casserole. Cover and cook slowly, for 10 minutes, turning the chicken once. Uncover and pour in the warm brandy and carefully ignite with a match, shaking the casserole for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer, cover and cook gently for 30 minutes. Remove the chicken with a slotted spoon and set aside.
While the chicken is cooling, fry the onions in 2 tbsp of butter with a dash of sugar. Add a little water, cover, and cook until the onions are almost tender. Set aside. Sauté the mushrooms in 3 tablespoons of butter and 3 tablespoons of olive oil until browned. Remove and set aside.
Skim the fat off the chicken casserole cooking liquid then bring to a boil over high heat and cook rapidly, reducing the liquid to about 2¼ cups. Check the seasoning, remove from the heat and discard the bay leaf. Blend the flour and 2 tbsp of butter together into a smooth paste (a beurre manié). Beat into hot liquid with a whisk. Bring to a simmer, stirring, and cook for a minute or two. The sauce should be thick enough to coat a spoon lightly.
Arrange the chicken in the casserole and baste with the sauce. Place the onions and mushrooms around it, and serve straight from the casserole and decorate with parsley.
Nederburg is a partner of Team Dimension Data for Qhubeka, Africa’s pro-cycling team in the 2018 Tour de France. They pedal to raise awareness and funds for an NPO that uplifts communities through distribution of bicycles.