New feature! The CookingBites Cookalong: Coq au Vin

Interesting, that is the same link, and it doesn't work for me:

View attachment 7318

So I can't verify that it is the same, but I would have to imagine that it is.

Of course, at the moment, if you didn't see the broadcast, you would still be able to watch it on iPlayer, if you were interested. Not sure how long that would remain the case.

I'll be watching Saturday kitchen later on catch-up TV. I think the issue is your proxy server... but the URL isn't the same as the one I gave - what is Get/ ?

We normally copy whole recipes as a new Recipe thread (so they show up when someone does an ingredient or recipe search) so if you want to start a new thread and preface it with your comments that would be great.

Here is the recipe:

Ingredients
For the marinade
  • 1 bottle good-quality red wine (preferably Pinot Noir)
  • 1 tbsp redcurrant jelly
  • 1 small onion, chopped
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 4 garlic cloves, un-peeled, bruised
  • 3-4 sprigs fresh thyme
  • 2 bay leaves
  • 2 cloves
For the stew
  • 4 large chicken joints (thigh or leg), skinned
  • 1 tbsp olive oil, plus extra for shallow frying
  • 100g/3½oz smoked pancetta, rind removed, cut into large cubes
  • salt and freshly ground black pepper
  • 1 tbsp plain flour
  • 25g/1oz butter
  • 20 button onions, peeled
  • 20 button mushrooms
  • 3 tbsp cognac
  • olive oil, for shallow frying
  • 4 thick slices of good-quality white bread, crusts removed, cut into triangles
  • 3-4 tbsp chopped fresh parsley
  • boiled or steamed potatoes, to serve
Method
  1. Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight.

  2. Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve.

  3. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.

  4. Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.)

  5. Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley.

  6. Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles.
Recipe Tips
A good coq au vin tastes infinitely better re-heated the next day. This also allows for any fat that has collected on the surface to be easily removed, having solidified in the fridge.
 
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Here is the recipe:

...

Yep, that is it exactly. Just a by the by, the screenshot was taken the time I attempted to go there by clicking on the link you provided, so it definitely is your link, Whatever the case, it doesn’t matter. the recipe you have posted is recognisably the correct recipe and all I would like to do is discuss a couple of key points.

So firstly, though the film started with him walking out of the off-licence where he bought the wine, (supposedly, at least), unless I missed it, the film did not mention what the wine was. So it is good to know that the recommendation is Pinot Noir. That is the first time I have seen any suggestion of which wine you should use. Again, I hate to slavishly follow a recipe instruction when I don’t understand the reason for it and I don’t have a reason why Pinot Noir is recommended, but if I do this, and I certainly intend to, I will use Pinot Noir.

Second thing, when it showed him removing the chicken from the marinade, he did make the point to dry it, before seasoning it and covering it in flour. Then he was most pointed in saying that you should not turn the chicken too quickly when frying it, you should give it enough time to form a crust.

In the TV version, the ingredients in the stew were listed as 250g of mushrooms, 200g of shallots and 100g of smoked bacon. And yes, very noticeably, he left the shallots whole. Oh, and he did say, again somewhat pointedly, to cook the mushrooms and the shallots separately in a little butter before adding them to the chicken.
 
So firstly, though the film started with him walking out of the off-licence where he bought the wine, (supposedly, at least), unless I missed it, the film did not mention what the wine was. So it is good to know that the recommendation is Pinot Noir. That is the first time I have seen any suggestion of which wine you should use. Again, I hate to slavishly follow a recipe instruction when I don’t understand the reason for it and I don’t have a reason why Pinot Noir is recommended, but if I do this, and I certainly intend to, I will use Pinot Noir.

This rings a bell - I think I've seen it recommended elsewhere. I'll look up Larousse...

Second thing, when it showed him removing the chicken from the marinade, he did make the point to dry it, before seasoning it and covering it in flour. Then he was most pointed in saying that you should not turn the chicken too quickly when frying it, you should give it enough time to form a crust.

I didn't use flour (at least I don't think I did) but I;m sure it adds body. It seems good advice re frying the chicken.

the TV version, the ingredients in the stew were listed as 250g of mushrooms, 200g of shallots and 100g of smoked bacon. And yes, very noticeably, he left the shallots whole. Oh, and he did say, again somewhat pointedly, to cook the mushrooms and the shallots separately in a little butter before adding them to the chicken.

I think that is what I did. Shall I leave this to you to post it as a Recipe thread?
 
This rings a bell - I think I've seen it recommended elsewhere. I'll look up Larousse...



I didn't use flour (at least I don't think I did) but I;m sure it adds body. It seems good advice re frying the chicken.



I think that is what I did. Shall I leave this to you to post it as a Recipe thread?


No, no, I think, as a recipe, what you have posted is exactly it. I only intended those comments as a sort of tips and tricks kind of thing from my reaction to watching it. Obviously, the best thing if anyone has the chance and wants to attempt it would be to watch it for themselves.
 
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