Cook and Drink

A classic French dish and one of our favorites. Warm, rich and full of flavors. Obviously the dish is about two ingredients: chicken and wine. Use (organic) chicken, preferably with the bone, so a whole chicken, legs or drumsticks. A classic Coq au Vin is made with Bourgogne (Burgundy), a relatively expensive red wine from France made from Pinot Noir grapes. According to some people the wine you use for the stew must also accompany the dish. Which would mean that some of your beautiful Bourgogne ends up in the stew. Not the best idea! We think that the background of this ‘rule’ is about the quality of the wine you use for the stew: in this case you’re looking for a nice, medium bodied red wine with aromas of dark fruit; one you would be perfectly happy to drink. So not some left over red wine, or a wine you didn’t like. A perfect stew requires quality ingredients, that’s all.
Earlier we thickened the sauce using mushrooms; in this version we use Beurre Manié, the combination of butter and flour, which gives the sauce a rich, velvety feel.

Wine Pairing

We decided to open a bottle of Merlot, produced by Le Fat Bastard. An easy to drink red wine with the right aromas and a hint of wood. Worked beautifully with the richness of the sauce, the depth of the mushrooms and obviously the chicken!

What You Need

• 4 Drumsticks
• Slice of Pancetta or Bacon
• 10 Pearl Onions
• 100 grams Button Mushrooms
• 2 Garlic Gloves
• 1 Carrot
• Chicken Stock
• Red Wine
• Bouquet Garni (Bay Leaf, Parsley, Thyme, Rosemary)
• Black Pepper
• Olive Oil
• Soft Butter
• Flour

What You Do

Cube the strip of pancetta or bacon in, peel the onions, slice and quarter the carrot, peel and finely chop the garlic. Add olive oil to a warm heavy pan. Begin by frying the pancetta or bacon until crispy. Remove from the pan and let drain on kitchen paper. Add (whole) pearl onions and carrot to the pan and fry until golden. Remove from the pan and let drain on kitchen paper. Add chicken to the pan and fry until golden. When golden add the garlic and fry for 3 minutes on medium heat. Add pancetta, carrot and onions back to the pan. Add chicken stock and red wine. The chicken should be nearly covered. Add bouquet garni and leave to simmer on low heat for 45-60 minutes, depending on the size of the chicken.
Clean the mushrooms with kitchen paper and fry them gently in a skillet. Remove chicken and bouquet garni from the pan. Transfer the chicken to an oven at 60 °C or 140 °F. Discard the bouquet. Reduce the liquid. Use a fork to combine 20 grams of butter with 20 grams of flour (or more of both, depending on the amount of liquid). Add the Beurre Manié to the liquid, stir and allow to simmer and thicken for some 15 minutes. Return the chicken to the sauce, add the fried mushrooms, black pepper and allow to integrate for 5 minutes. Serve with a fresh green salad (a vinaigrette of olive oil, white wine vinegar and Dijon mustard will be great) and crusted bread.