Orange flour

Coq au Vin with Linguini

DSC_0028

For those who think that French cooking is complicated… well, I’d have to agree on this dish! However, I browned, sauteed, flambé-ed and simmered my way to a delicious dish which I served with linguini pasta and some peas. The chicken turned a beautiful pink in the wine and the sauce was buttery and delicious. This dish was, without a shadow of a doubt, worth the effort.

Ingredients:

4 chicken legs (with thigh), cut into 8 joints

725ml red wine

25g butter

1 rounded tbsp softened butter and 1 level tbsp plain flour, combined to make a paste

1 tbsp olive oil

225g unsmoked streaky bacon

16 button onions

2 cloves garlic, crushed

2 bay leaves

2 sprigs fresh thyme

225g button mushrooms

salt and pepper

fresh parsley (to garnish)

Method:

- melt the butter and oil in a frying pan and fry the chicken in batched skin side down until golden
turn the chicken to colour the other side

- place the chicken to one side in a bowl lined with a few sheets of kitchen roll to soak up the excess fat
dice the bacon and brown in a large cooking pot

- add the onions to brown a little, then add the crushed garlic and arrange the chicken evenly in the pot

- add the springs of thyme and the bay leaves and season with a little salt and pepper

- pour in the wine, bring to the boil and then reduce the heat

- simmer gently for 45 minutes with the lid on

- after 45 minutes, add the mushrooms and stir into the liquid

- simmer for a further 15 minutes with the lid on

- bring a large pan on water to the boil

- when the water is boiling add a pinch of salt and enough linguini for 4 people

- cook for 10-15 minutes until the pasta is ‘al dente’

- with a slotted spoon, remove the chicken, bacon, onions and mushrooms and place on a warmed dish to keep warm

- discard the bay leaves and thyme

- bring the liquid to a fast boil and reduce by about one third

- add the butter and flour paste, and whisk until the sauce had thickened

- to serve, place a portion of linguini onto each plate, topped with 1 chicken thigh and 1 leg and some of the onions, mushrooms and bacon

- pour over the sauce and sprinkle over fresh parsley

(serves 4)

* Serve with buttery peas

DSC_0024

 

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on March 27, 2013 by in Chicken, Dinner, French and tagged , , , , , , , , , , , , .
Follow

Get every new post delivered to your Inbox.

Join 430 other followers

%d bloggers like this: