Recipe: Coq au Vin
Try this classic dish paired with a flavourful dinner cocktail.
There is a definite chill in the air that's letting us know that autumn is here. That means we crave more hearty meals that warm us up and make us feel good. If you are looking for a lovely dish to serve in chillier weather, coq au vin is always a good idea at this time of year. And to be a little different, instead of pairing this dish with a glass of red wine, why not try it with a cocktail? The Disaronno French Connection is a great dinner cocktail that will elevate the taste of the coq au vin. Here is how to make both the cocktail and the dish.
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Coq au Vin paired with a Disaronno French Connection Cocktail
- 30g dried wild mushrooms
- About 1.3kg bone-in chicken thighs
- Sea salt
- Freshly ground black pepper
- 1/2 cup cubed pancetta or bacon (about 100g)
- 1 large red or yellow onion, chopped into 1.5cm pieces
- 2 medium carrots, cut into bite-sized pieces
- 5 large garlic cloves, peeled and gently smashed
- 2 T tomato paste
- 3 cups dry, fruity red wine
- 1 cup chicken stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 6 to 8 fresh parsley sprigs, for garnish
Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover; set aside. Place the pancetta or bacon in a pot that is large enough to accommodate the chicken over medium heat, and cook until browned, 5 to 7 minutes. Add the onions and cook another minute, until onions begin to soften.
Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer (in batches, if necessary) and cook until the fat is rendered and the skin is crisp and golden brown, 6 to 8 minutes.
Flip the chicken skin-side up and drain off any excess fat. Add the carrots, garlic, tomato paste, wine, chicken stock, bay leaves and thyme. Lower the heat so that the liquid just barely simmers. Cover and cook until chicken is cooked through, about 20 minutes. Transfer the chicken pieces to a serving platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their soaking liquid and add them to the pot.
Pour the mushroom liquid through a fine sieve or cheesecloth (to remove any grit) and into the pot. Turn the heat up to high and boil the mixture until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme. A few minutes before serving, put the chicken pieces back into the sauce to reheat. Serve each chicken thigh topped with a ladle of sauce and garnished with chopped parsley leaves or a whole parsley sprig.
Disaronno French Connection Cocktail
- 25ml Disaronno
- 50ml Cognac
- Strip of orange zest
Gently mix the Disaronno and Cognac together in a heated balloon glass. Garnish with orange zest.