Jo’s Coq au vin

Now that the weather has turned cooler it’s a good time to start making those “comfort” meals. I call this Coq au vin but I’m sure the French chefs would turn in their graves!

I shall give you ingredients for 1kg of meat, but basically it’s just how much you feel like making.

Ingredients
2 tbsp olive oil
1 kg chicken thigh meat, fat removed and halved
3 tbsp plain flour seasoned with salt and pepper
1 large onion (chop half of it finely, and the other half chunky, so you get some bits of onion in the sauce)
1 large garlic clove, crushed
4 short (not much fat) rashers of bacon, chopped in 1cm bits
Half a bag of mushrooms – chopped
1 large carrot, coarsely grated 
A handful of parsley chopped
Oregano, thyme, salt and pepper
1 small tube of tomato paste
1 cup (more or less ) of red wine, plus water if you need a bit more

Method
Heat the olive oil in a large ovenproof casserole pan.

Dip the chicken in the seasoned flour and brown both sides then set aside.

Add the onion, bacon and garlic to the pan and brown.

You can then basically add everything else, including chicken. The liquid should be just enough because it seems to make more during the cooking process. I certainly don’t “cover with liquid”, just enough to make sure it comes about halfway up the pot.

Place in the oven at 320 degrees for an hour and a half.

When serving, if you want to make it special, pop a dessert spoon of gremolata* on top of each serve.

Gremolata (for 4 people)

Ingredients
Handful of parsley, chopped
zest of 1 lemon
1 large garlic clove, crushed
2 tbsp of olive oil
Pinch of salt and pepper to taste

Method
Combine the ingredients in a bowl.

Make as much as you want so you have some to freeze, as making extra is no more bother!


About Robert

Robert’s introduction to jazz came in his late teens with visits to the El Rocco Club, Sydney’s premier jazz venue of that era. One of the main attractions was Mike Nock’s Three Out Trio, often playing original works and setting a new direction for Australian jazz. It was a thrilling scene & defined Robert’s life long interest in contemporary jazz.

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