This is a simplified version of the classic coq au vin. I used only chicken leg quarters cleaned of most fat, but besides that I tried to be as accurate as possible and I even seasoned the meat one day in advance which I typically skip!
My mum does this dish all the time and it is amazingly yummi with some smashed boiled potatoes.
Coq au Vin (serves 4)
- 4 chicken leg quarters
- 1 onion
- 1/2 bottle of red wine (375 ml)
- 2 carrots
- 1/2 bunch of fresh parsley
- 4 tbsp of olive oil
- 2 bacon strips
- 1/2 cup of water (optional)
- 100 g of button mushrooms
- salt and pepper
- Peel the chicken by pulling the skin from the tight to the legs. It should peel off easily and you can help by cutting any fat that might be holding the skin to the chicken meat.
- With a butcher knife cut off the bone in the top of the leg and discard it. Cut the leg away from the tight getting two pieces from each leg quarter.
- Peel the garlic and cut each clove into two or four pieces, depending on their size.
- Peel the onion and cut it in quarters. Save a quarter for later. Cut the remaining onion into chunks.
- Peel the carrots and slice them.
- Place the chicken, the onions, the garlic and the carrots on a big bowl. Fill with the red wine and season with salt, pepper and half of the parsley.
- Keep this mixture in the fridge until the next day. I kept it there for over 24 hours.
- On the next day, slice the remaining onion thinly. Cut the bacon strips into pieces. Cook the onion and the bacon in a large pan with the olive oil until it gets golden.
- Add the pieces of chicken with no sauce and let it cook for approximately 5 minutes. The idea is to give a first frying cook to the meat.
- Add the sauce where the meat was seasoning over night. Add the water in case you wish to dilute a bit the wine.
- Cook until it starts boiling and, after that, keep cooking in very low fire for approximately 1 hour and a half. Stir gently every now and again.
- Wash the mushrooms and cut them in half. Add to the chicken, with the remaining parsley, and let it cook for an additional 20 to 30 minutes. Taste and correct the seasoning if needed.
- Serve the chicken with the sauce and plain boiled potatoes.
4 garlic cloves