Cooking with Jonny69: Coq au Vin

Jonny69 · 11-02-2007, 20:50

Posted this over there so thought I'd post it over here as well

Time for another installment of cooking I think, especially since it's not often you get to say coq on OcUK and get away with it

This is basically a rich chicken casserole made with red wine rather than water and has a distinct taste and colour compared with normal casserole made with just water and stock. The heaviness of the red wine means you can use a stronger tasting stock, I've used beef stock and that means that a whole host of different veggies can be added since the stock can handle the extra flavours. In mine is lots of onion, carrot and celery. Don't worry if you don't like celery, it just enhances the flavour and pretty much dissolves away. You'll never know it's there!

I've used a poussin which is a young chicken, if you use a normal sized chicken simply double up the quantities.

Ingredients:

1 poussin, skin removed and cut into 4
1 medium onion roughly chopped
1 large carrot chopped
3 sticks of celery chopped
1/2 bottle of cheap red wine (eg Les Fonteilles Bordeaux, £2.64 in Sainsburys)
1 beef stock cube
salt/pepper/tiny pinch of chilli
1 teaspoon of cornflour or flour

Get a large saucepan very hot and brown the chicken in a little oil or duck fat, this will add a lot of flavour. Tip in the chopped veggies and fry for a minute or two. Pour over half a bottle of cheap red and crumble in the stock cube with a tiny pinch of chilli, lots of pepper and salt to taste. Bring back to the boil, cover and reduce the heat and allow to simmer for about an hour. Near the end mix a teaspoon of cornflour with a little water and tip it in which will thicken the gravy.

Serve this up with plenty of crispy roast vegetables like potatoes, parsnips, carrots and whatever is in season.

Jonny69 · 11-02-2007, 20:51

And in Motorola's finest mobile phone quality which doesn't do it much justice:

I forgot to put the roast veg in, I'm having it with mashed potato instead

Burble · 11-02-2007, 22:19

Sounds yummy

Will · 12-02-2007, 00:13

I loooooooove coq au vin! You lucky bastard having a french girlfriend to try it out on

Jonny69 · 12-02-2007, 11:06

She's veggie, she doesn't eat stuff like that. This is coq for one

Desmo · 12-02-2007, 11:34

Eeeeewww, Jonny is eating his own coq

Fayshun · 12-02-2007, 11:47

Quote:

Originally Posted by Desmo

Eeeeewww, Jonny is eating his own coq

In a van!

Will · 12-02-2007, 12:49

Quote:

Originally Posted by Jonny69

She's veggie, she doesn't eat stuff like that. This is coq for one

Hope you enjoyed your coq. I forgot she was a veggie... she can't be really french!!? How disappointing!

Jonny69 · 13-02-2007, 14:41

Mmmmm leftovers rock

11-02-2007, 20:50	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Coq au Vin Posted this over there so thought I'd post it over here as well Time for another installment of cooking I think, especially since it's not often you get to say coq on OcUK and get away with it This is basically a rich chicken casserole made with red wine rather than water and has a distinct taste and colour compared with normal casserole made with just water and stock. The heaviness of the red wine means you can use a stronger tasting stock, I've used beef stock and that means that a whole host of different veggies can be added since the stock can handle the extra flavours. In mine is lots of onion, carrot and celery. Don't worry if you don't like celery, it just enhances the flavour and pretty much dissolves away. You'll never know it's there! I've used a poussin which is a young chicken, if you use a normal sized chicken simply double up the quantities. Ingredients: 1 poussin, skin removed and cut into 4 1 medium onion roughly chopped 1 large carrot chopped 3 sticks of celery chopped 1/2 bottle of cheap red wine (eg Les Fonteilles Bordeaux, £2.64 in Sainsburys) 1 beef stock cube salt/pepper/tiny pinch of chilli 1 teaspoon of cornflour or flour Get a large saucepan very hot and brown the chicken in a little oil or duck fat, this will add a lot of flavour. Tip in the chopped veggies and fry for a minute or two. Pour over half a bottle of cheap red and crumble in the stock cube with a tiny pinch of chilli, lots of pepper and salt to taste. Bring back to the boil, cover and reduce the heat and allow to simmer for about an hour. Near the end mix a teaspoon of cornflour with a little water and tip it in which will thicken the gravy. Serve this up with plenty of crispy roast vegetables like potatoes, parsnips, carrots and whatever is in season. __________________

11-02-2007, 20:51	#2
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	And in Motorola's finest mobile phone quality which doesn't do it much justice: I forgot to put the roast veg in, I'm having it with mashed potato instead __________________

12-02-2007, 00:13	#4
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	I loooooooove coq au vin! You lucky bastard having a french girlfriend to try it out on __________________ *No No!*

12-02-2007, 11:06	#5
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	She's veggie, she doesn't eat stuff like that. This is coq for one __________________

12-02-2007, 11:34	#6
Desmo The Last Airbender Join Date: Jun 2006 Location: Pigmopad Posts: 11,915	Eeeeewww, Jonny is eating his own coq __________________

11-02-2007, 22:19	#3
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	Sounds yummy

13-02-2007, 14:41	#9
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Mmmmm leftovers rock __________________