Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. It is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
This recipe uses a traditional Burgundy wine and it is important to remember that you should never cook with a wine that you are not prepared to drink. Luckily this Côte de Nuits Villages Les Mont de Boncort 2010 Domaine Petitot (from Roberson Wine, detail at the end) is perfect to serve with the finished dish. The wine is incredibly ripe and sleek, with layers of blackberry and vanilla, ending in an elegant and long finish. This is an extraordinary red Burgundy and is under £20 which is fantastic value for such a great wine.
This recipe will serve 4 portions.
2 tablespoons of rapeseed oil
1 tablespoon of un salted butter
4 chicken thighs
4 chicken drumsticks
2 bottles of Côte de Nuits Villages Les Mont de Boncort 2010 Domaine Petitot (one for cooking, one for drinking!)
2sprigs of thyme
2 bay leafs
2 sticks of celery
1 small leek
1 large carrot
1 medium onion
3 cloves of garlic
12 small button mushrooms, cut six in half leaving six whole
100g of pancetta, cut into 1cm cubes
12 baby small onions or small shallots
Sea salt and pepper to season
1 pot of fresh chicken stock (all supermarkets now sell this in plastic tubs)
A little cornflower (if needed)
Place the drumsticks and thighs in a large dish or ziplock bag. Crush the garlic, then chop the carrot, celery, onion, and leek into rough 1cm dice and add everything to the chicken along with one bottle of the wine, thyme and bay leafs.
Leave in the fridge to marinate for 24 hours.
Heat the oven to 180C (160C for fan ovens). Transfer the chicken and it’s marinade to a suitable roasting tray, then bring to the boil on the top of the cooker and simmer for 5 minutes to remove the alcohol.
Place in the middle of the oven for exactly 50 minutes.
Meanwhile, heat a frying pan and cook the pancetta, onions and mushrooms over a high flame until nice and golden. Add the chicken stock to de-glaze the pan, then simmer until the mushrooms and onions are just tender.
Strain of the chicken stock and reserve. Place the pancetta, onions and mushrooms in a bowl and keep to one side.
When the chicken pieces have had 50 minutes in the oven, remove them from the tray and pat the skin dry with kitchen towel.
Strain the cooking liquid into a saucepan, and add the chicken stock poured off the from the mushrooms and shallots pan. Bring to the boil and reduce by about two thirds, until it is dark and rich. Season to taste, and thicken with a little cornflower let down with water if needed.
While the sauce is reducing, crisp the chicken skin; in a frying pan heat some oil over a medium-low heat and brown the chicken, being careful not to burn it. The skin should be dark and caramelised. Serve with the mushrooms, shallots, pancetta and sauce poured over the top
Excellent with mashed potato or boiled new potatoes.
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