This dish was allegedly prepared by Caesar during battle against the Gauls. He was sent a scrawny chicken as a sign of defiance. Caesar braised the foul fowl in wine and herbs, then invited the enemy to eat the sumptuous dish. Opening up most of Europe to the culinary sophistication of the Romans thousands of years ago.
Granted, I did not use a scrawny, old chicken and I had most potable wine to braise the succulent bird in, but it goes to show that deliciousness lasts through millennia.
COQ AU VIN
1 large chicken, cut into pieces (I wouldn't use the breast meat again, it wasn't as juicy as the darker meat)
1 bottle of red wine
2 bay leaves
3-4 strips of bacon
4 Tbsp butter
2 yellow onions, cut and caramelized (traditionally it calls for pearl onion, but I like the added richness of the caramelized onion, besides I had a 50 lb bag of yellow onions that needed to be used...)
8 oz button mushrooms
1 carrot, roughly chopped
1 stalk of celery, roughly chopped (finely chop leaves if adding)
2-3 cups chicken stock
1/3 cup brandy
2 tsp tomato paste
chopped parsley for garnish
I sauteed the bacon then added the mushrooms, carrots and celery to soften a bit. Remove the vegetables and add butter (if the bacon is not very fatty). Mix in the flour to create a roux . Then add the brandy and reduce to half. Add wine and reduce to half, or put wine and stock in a pot and let reduce on its own then add to braising pot. Then put all the ingredients into the pot (minus the parsley), place the lid firmly on top and let simmer for an hour or so.
This could be made in a crock pot too, though the vegetables might get a little squashy.
Serve over noodles, rice, polenta or with some crusty bread. It's even better the next day....
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