Ingredients

One whole chicken (cut into pieces); 1 bottle of red wine; 2 onions (chopped); 2 carrots (chopped); 2 cloves garlic (minced); 250g mushrooms (sliced); a few sprigs of fresh thyme; 2 bay leaves; salt and pepper to taste; 2 tbsp of olive oil; 2 tbsp of flour; and 1 cup of chicken stock.

Preparation and Cooking

• Combine the chicken, half of the wine, one chopped onion, one chopped carrot, a clove of garlic, thyme, bay leaves, salt, and pepper in a bowl, and cover and leave it in the fridge to marinate for at least 2 hours, or overnight.
• Drain the chicken from the marinade and keep the marinade for later use, and dry the chicken pieces with paper towels.
• In an oven-safe pan, heat some olive oil and brown the chicken pieces then remove and set them aside. Then add the remaining onions, carrots, and garlic to the pan and cook until softened, and add the flour to the vegetables and stir until the vegetables are coated. Gradually add the remaining wine and the chicken stock, stirring constantly. Add the chicken, mushrooms, and the reserved marinade (without the solids) back into the pan and stir everything together.
• Cover the pan and place it in the wood fired oven in Area E, and cook for 1.5-2 hours at 170-190^oC, or in slow cooking mode for tougher meats.
• The dish is often garnished with a sprinkle of fresh parsley and served with potatoes or noodles, or with some crusty bread.

Hints and Comments

• Coq au Vin (koʊkoʊˈvæn) is a time-intensive dish and translates to English as “rooster in wine,” since traditionally it was a way to cook tough rooster meat. Therefore, the dish naturally best suits in the slow cooking mode.