Today is Poland’s Independence Day. It’s a day free from work and we had the most amazing weather ever(in terms of November-sunny and 15 degrees C). We celebrated with a two hour walk in the forrest and had a nice festive dinner with pumpkin soup and coq au vin. I love cooking classics when I have more time. I just bought beautiful organic chicken a few days ago and I had great plans for the fella. I marinated the meat in wine, spices and onion and garlic for 24 hours and then made this dish. So yummy and rich. I served it with mashed potatoes. I made them with buttermilk this time.
RECIPE – COQ AU VINone large organic chicken
1 bottle of red wine(I used Bordeaux)
1 yellow onion
1 head of garlic
3 carrots(I used mix of yellow and purple)
2 sticks celery
1 cup chicken stock
bunch of fresh thyme
few dry mushrooms- I used Polish forrest mushrooms
250 g porcini mushrooms
olive oil, butter for frying
2 T white flour
Cut the chicken into pieces- wings, breast, legs etc. Sprinkle them generously with salt and pepper. Chop the onion and crush the garlic. In a large bowl add chicken, onion, garlic and pour the whole bottle of wine over them. Marinade for a day in the fridge. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Pat the chicken dry, reserve the wine with onion and garlic. Brown the chicken on both sides in olive oil with a knob of butter.Put in a dutch oven. Add carrots, celery, dry mushrooms and bacon. Pour stock and reserved wine. Cook for about 1 hour in 200C/392F.
After that time, take the chicken out, keep in a warm place. On another pan fry porcini mushrooms in butter for about 15 minutes. Add salt and pepper at the end of cooking. In a meantime reduce sauce from the chicken for 10 minutes. In another pan add 2 T of butter and 2 T of flour. Fry for a minute. Add few tablespoons of the sauce, mix, add another few tablespoons. Add to the pan with the sauce and stir to combine and thicken. Add chicken back in. Cook for a few minutes. Add mushrooms. Serve with mashed potatoes.
This is such a wonderfully cozy dish. Gorgeous photographs!
Thank you Liz
Gorgeous photos! I am getting hungry just looking at them! I just found your blog today, when two of your photos caught my eye on Tastespotting. Love it, can’t wait to keep reading!
So sweet of you Jess! Thank you.
Hey, your recipe sounds nice! Next time try it with rooster, that’s the traditional recipe 🙂
Hey Marta, thanks so much for sharing this- the recipe looks easy peasy and the photos are stunning! Just discovered your blog- so happy I did!