Coq au Vin

Almost all fashionable foods are first the staple diet of the poor. Take oysters, only poor people were once the lucky ones who ate these. This one is no different and unbelievably this dish is was served up by the french peasants. It is by no means a cheap dish to make but i promise that this will be loved by everyone. I make this dish for my family and friends as often as i can. I serve this with warm crusty rolls and boiled potatoes.

Ingredients

A large chicken cut into 8 portions click me (save the carcass and giblets for the stock)

for the stock :-An onion a carrot and some peppercorns along with the carcass and giblets.

Put the chicken carcass in a large pot along with the giblets, a chopped carrot, chopped onion and peppercorns. Fill with water to cover chicken bones. Bring to the boil then reduce to a simmer. You can now leave this while you prepare the rest.

150g of bacon or pancetta, cut into lardons

30g of butter

2 medium onions roughly chopped

1 large carrot roughly chopped

2 pieces of celery roughly chopped

4 cloves of garlic sliced thinly

2 tablespoons of flour

2 tablespoons of cognac or brandy

1 bottle of red wine

3 bay leaves

5 sprigs of thyme

40g butter

12 peeled baby onions or peeled baby shallots

200g small button mushrooms

For this dish, it is best to use a cast iron casserole pot. Just make sure your pot can be used for both oven and hob.

Put the 30g of butter in the casserole dish over a medium heat and then put in the bacon or pancetta. Crisp the bacon until it is golden in colour but not burnt. Then take out the bacon and put on a dish to one side, leaving the fat in the pot.

Take 4 of the chicken pieces and place them in the pot, don’t move them about just let them sit for a couple of minutes. when they have gone golden in colour but not burnt then turn them over and do the same on the other side. Then remove and place with the bacon. Now cook the other 4 pieces the same way, then remove and put with the other pieces. Leave the fat in the pot.

Now take the onions, carrot, celery and cook slowly in the pot, stirring occasionally until they are tender and soft. This takes between 5 – 10 minutes. Now add the garlic, chicken and bacon. Sprinkle the flour into the pot and stir it in so there are no big lumps. Then after about a minute or so add the cognac, bottle of red wine and herbs. Pour in ladles of chicken stock until the chicken pieces are covered. Now as the pot comes to a boil, turn it to a gentle simmer. and leave for about 40 minutes.

Take the 40g of butter and in a pan cook the baby onions and small mushrooms until they are golden in colour. Then add to the rest of the recipe. Season the recipe with salt and pepper.

Test after 40 minutes, this dish can take up to 1 hour depending on the chicken. The chicken should be tender but not falling apart. When this stage is reached take out all the chicken and put to one side. Now increase the heat until the sauce is bubbling fast, this will reduce the sauce. After a few minutes the sauce will get thicker and look glossy, then add the chicken to the sauce and take to the table.

Chicken with a Maple Syrup Glaze.

Ingredients

8 pieces of Chicken (drumsticks, thighs or breast)

1 finely chopped medium Onion

1 tablespoon of Olive oil

1 dessertspoon of Lemon juice

Salt and Pepper

For the Maple Syrup Sauce

2 tablespoons of pure Maple Syrup

75 ml Red Wine

4 tablespoons of Soy Sauce

2 tablespoons of Red Wine Vinegar

1 heaped tablespoon of Tomato Puree

1 heaped teaspoon of Ground Ginger

1 heaped teaspoon of Mustard Powder

2 crushed cloves of Garlic

1 or 2 teaspoons of Tabasco Sauce (depends on how hot you like it)

55ml red wine

 

Firstly mix the olive oil and the lemon juice in a bowl and add the chicken pieces then cover with cling film. I use a large sealable freezer bag. Then put in the fridge until you need them.

Pre-heat the oven to 200°C, gas mark 6 or 400°F.

Put the chicken pieces in a roasting tray with the onions mix them all up. Season with some salt and pepper, you know how much you like. Place them on the top shelf for 25 minutes. During this time you can put all the sauce ingredients in a bowl or jug and mix it thoroughly.

When the 25 minutes are up take out the chicken and pour off any fat. Now pour the sauce over the chicken and coat each piece completely. then put back in the oven for 25 minutes (make sure you baste at least 2 times during this 25 minutes).

Take out of the oven and put on a medium heated hob and pour in the red wine. Toss them about for a minute or two. Serve with rice or roasted sweet potato wedges.

To make sweet potato wedges peel a couple of sweet potatoes and cut them lengthways into about 8 equal portions each, then brush them with any cooking oil and bake until they start to crisp all over. This can take from 25 to 35 minutes. They dont stay crisp, they soften but they are delicious.

Beef and Vegetable Stew

 INGREDIENTS:

• 1 1/2 to 2 pounds stewing beef, cut in 1/2 to 1-inch cubes
• 2 to 3 medium potatoes, cubed
• 1 medium turnip, cubed
• 1 cup sliced carrots
• 1/2 cup chopped onions
• 1/4 to 1/2 cup sliced celery
• 1/2 to 1 cup sliced mushrooms
• 1/2 cup butter beans or lima beans
• 1 can (10 1/2 ounces) condensed beef broth
• 1/4 cup red wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch thyme
• 3 tablespoons flour blended with 1/4 cup water
• 1/2 cups frozen mixed vegetables, corn, or peas, optional

PREPARATION:

This dish is so simple. Put the lot in a slow cooker, vegetables first, potatoes, turnip, carrots, onions, celery, mushrooms, butter beans, beef broth, wine, cubes of beef, salt, and pepper. Cover and cook on LOW for 9 to 12 hours, or on HIGH for 5 to 6 hours.

If you are using dried butter beans remember to soak them first, preferably overnight. Rinse them off and put them in a pan of boiling water for about 40 minutesor just follow the directions on the packet. Dont add salt as this will toughen the skins.

This can served with extra boiled or mashed potatoes, i like it with some buttered crusty bread.

Try this with different herbs or using different beans.