Coq au Vin
Thanksgiving is approaching and I can't decide if I'm going to prepare chicken, fish, turkey or pork as a main course. There are so many cooking options for each meat but, if I go down the chicken route, the dish needs to be full of flavour and oozes romance. Coq au vin comes to mind. Not only is it bold in flavour it's French (the country where is city of romance is based) and seems highly appropriate for this occasion.
Here's my take on this classic dish...
Coq au Vin
5 chicken leg & thighs (jointed), 150g lardons/Pancetta (cubed), 200g baby onions peeled, `10 baby chestnut mushrooms (halved), 3tbs olive oil, 2tbs butter, 3tbs plain flour, 4 sprigs of thyme, 1 tsp Fehmalee's Kitchen flavour enhancer, 1tsp sea salt, 1/2tsp ground black peppercorn, 700ml red wine (I like to use average priced Rioja)
Season chicken well with salt and pepper then toss with flour and flavour enhancer to coat. In a stock pot, heat butter, 1/2 of the olive oil and brown chicken pieces on all sides. Remove browned chicken from pot and add the rest of the olive oil followed by the lardons, onions, mushrooms and thyme. Saute for 8 minutes then pour in wine and bring to a simmer. Transfer chicken pieces back to pan and simmer gently under medium heat for 1 hour (stirring occasionally). Season to taste with salt and pepper (if needed) then serve.