Coq au Vin is literally “chicken and wine” and it is a good standard never to cook in wine that you wouldn’t drink. I have seen this dish spoiled many times by using a cheap red “plonk”, rather than a nice red that you enjoy. I like to use it as an excuse to have a small sample of the wine while preparing the meal. This way I know that I’m using a wine that I like to cook with. It also provides you with a nice glass of perfectly matching wine when you eat the meal.
- 1 chicken, cut into pieces
- 3 bacon slices
- 1 tsp salt
- 1/2 tsp thyme (double the quantity if you use fresh thyme)
- 8 small white onions
- 2 cups red wine
- 2 tsp chicken stock
- 1 clove minced garlic
- 1/2 pound mushrooms
- 2 Tbsp butter
- 1 1/2 Tbsp cornstarch (cornflour)
- 2 Tbsp cold water
- Parsley for garnish
Cook bacon and chopped onion in large fry pan until bacon is crisp. Transfer to slow cooker.
Wash poultry. Pat dry and add to pan. Season with salt and thyme. Brown on all sides. Transfer to crock pot.
Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to pot.
Pour wine into fry pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic.
Cover. Cook on Low 6-8 hours.
Slice mushrooms. Saute in butter. Add to chicken. Turn heat on High. When juices bubble, stir in cornstarch and water which have been blended together.
Cook until thickened. Sprinkle with parsley.
Serve with winter vegetables and a glass of your favorite red wine.