COQ AU VIN

Welcome to the 8 Days of Christmas series. To begin, we have the oh so famous Coq Au Vin.

“On the 1st day of Christmas a foodie gave to me, a French bird in some red wine”

Coq au vin, which translates to “cockerel with wine” is a famous and delicious French dish made traditionally with chicken. The chicken is braised in wine with bacon, mushrooms and a lot more. Usually A dry red wine is used, however a white wine can be used as a substitute.

In this recipe, I use a Cabernet Sauvignon Blend from Nederburg Wines. The reason I selected this particular blend is because of its full and earthy flavor. This gives the dish an enhanced warm flavor which graces the palate and leaves you with a mouth watering feeling. It’s the perfect festive meal.

INGREDIENTS

• Olive oil

• Bacon

• Chicken thighs

• Salt

• Pepper

• Onions

• Red wine

• Chicken stock

• Thyme

• Butter

• Garlic

• Carrots

• Flour

• Mushrooms

• Parsley

Measurements

• 2 tablespoons olive oil

• 4-5 streaks bacon

• 8-9 chicken pieces

• 1 onion

• 2-3 carrots

• 4 cloves garlic

• 1 cup of Nederburg Cabernet Sauvignon.

• 1 1/4 cups low chicken stock/broth

• 4-5 thyme sprigs

• 1/4 tablespoons all-purpose flour

• 10 button mushrooms

INSTRUCTIONS

1. Preheat the oven to 190°C.

2. In a pot or pan, heat olive oil on medium heat.

3. Wash and chop up your bacon and add it to your pan.

4. Cook until brown and crispy.

5. Remove your bacon and place it aside. Save your oil.

6. Wash your chicken and remove excess fat.

7. Pat dry with a paper towel and season the chicken with salt and pepper.

8. In the same pan you used to fry your bacon, cook your chicken skin side down, if you left your skin on, so that the skin crisps up. Turn and cook for another 3-5 minutes until the other side browns.

9. Remove the chicken and set aside.

10. Melt some butter in the same pan.

11. Chop your carrots and onions and add them to the melted butter.

12. Throw in your chopped mushrooms and garlic and cook until your mushrooms are brown.

13. Once slightly cooked, remove and place them in your casserole dish or pyrex.

14. Add your chicken and bacon to the same pyrex.

15. Mix your wine and chicken stock and pour over chicken. Your chicken should not be submerged.

16. Add your herbs over the chicken and cook for 45-60 minutes or until the chickens cooked.

17. Once the chicken is cooked remove it from the oven.

18. Serve with your desired side. I enjoy this dish with mashed potatoes.

19. Enjoy!