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Slow-cooked coq au vin
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Prep Time:
25 minutes
Cook Time:
510 minutes
Total Time:
535 minutes
Weekend entertaining made easy with a slow-cooked dish featuring aromatic herbs, red wine marinade, and French flair.
Ingredients:
  • 1.6kg whole chicken or 4 chicken marylands
  • 200g speck, cut into small strips
  • 60ml (1/4 cup) brandy
  • 35g (1/4 cup) plain flour
  • 500ml (2 cups) chicken style liquid stock
  • 100g butter, chopped
  • 8 French shallots
  • 20.00 gm caster sugar
  • 125ml (1/2 cup) water
  • 300g button mushrooms, trimmed
  • 40.00 ml chopped fresh continental parsley
  • Fresh thyme sprigs, to serve
  • Crusty bread rolls or baguette, to serve
  • 750ml (3 cups) pinot noir
  • 2 carrots, thickly sliced
  • 2 celery sticks, trimmed, thickly sliced
  • 1 brown onion, cut into wedges
  • 3 garlic cloves, crushed
  • 3 French shallots, peeled, halved
  • 2 tsp black peppercorns
  • 2 dried bay leaves
  • 10 sprigs fresh thyme
  • 2.40 gm salt
Instructions:
  • In a large saucepan over medium-high heat, simmer all ingredients until boiling. Remove from heat and let cool to let the flavors meld together.
  • Prepare the chicken by using a sharp knife or poultry shears to cut down each side of the backbone and discard it. Divide the chicken through the breastbone, then cut it in half between the thigh and breast. Trim the wings at the first joint and discard the bones.
  • In a bowl, combine the chicken with the marinade. Seal with plastic wrap and refrigerate for 3 hours to infuse the flavors.
  • Take the chicken out of the marinade and gently dry it with a paper towel. Strain the marinade into a bowl, setting aside the vegetable mixture for later use.
  • 1. In a large frying pan over medium heat, cook the speck while stirring occasionally for about 3 minutes until the fat melts and the speck turns golden. Remove the speck with a slotted spoon and drain it on a paper towel. 2. Return the pan to medium-high heat. Brown the chicken in two batches, cooking each side for 3 minutes. Transfer the browned chicken to a bowl. 3. Drain all but 2 tablespoons of fat from the pan and return it to the heat. Add the garlic and reserved vegetable mixture. Cook while stirring occasionally for about 6 minutes until the vegetables are soft. 4. Add brandy and carefully ignite using a long match. Let the flame burn out, then stir in the flour. Gradually stir in the stock and reserved marinade. 5. Transfer the mixture to a slow cooker and place the chicken on top. Cover and cook on low for 6-8 hours until the chicken is tender and nearly falling off the bone.
  • In a large saucepan over medium-high heat, melt half of the butter until bubbly. Stir in shallots and sugar, cooking for 5 minutes until shallots caramelize. Pour in water, bring to a boil, and simmer for 8 minutes until it thickens into a syrupy consistency.
  • In a hot frying pan, combine oil and the remaining butter. Add mushrooms and sauté for 5 minutes until they turn golden. Season with salt and pepper to taste.
  • Combine the speck, eschalot mixture, and mushrooms in the slow cooker. Cook covered for 30 minutes until heated through. Season with your favorite spices. Garnish with fresh parsley and thyme sprigs. Serve alongside some delicious bread.

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