Eunice Power - Outside Catering Company, Waterford, Ireland.

Saturday, February 18, 2012

Coq au Vin

I have made this dish once a week for the past month or so. Don’t be put off by the amount of garlic - it gives the most amazing flavour and will ward off cold and flus. I ask the butcher to joint the chicken for me, so one less job to to. This dish is so much better made a day in advance.

Serves 6
  • 1 large free range, jointed into 8 - ask your butcher to do this
  • 250g diced streaky bacon
  • 2 carrots diced
  • Most of a bottle of red wine
  • 12 Bay leaves
  • 3 whole heads of garlic, broken into cloves - skin left on
  • 250g button mushrooms - small ones left whole are best
  • Pinch of chilli flakes
  • Olive oil
  1. Heat the olive oil in a heavy based pan and fry the chicken pieces until golden and set aside.
  2. Heat olive oil in a heavy based casserole and fry the bacon pieces until golden, then add the wine, bay leaves, garlic, chilli, return the chicken to the pot and cook for a further 30 minutes over a gentle heat. 
  3. Pan fry the mushrooms in a little olive oil and add to the chicken for the last 5 minutes of cooking.
  4. This dish is best prepared the day before and reheated.
Serve with mashed potato.