Coq Au Vin 2

Posted by: CC Bakes




Chicken legs braised in sweet wine with baby vegetables from Shannon Bennett’s My French Vue.

I have posted a coq before, but this quite a different recipe.

This recipe calls for a whole baby chicken or poussin, but we used chicken legs cos we couldn’t find a small enough bird. You could also use quails. We also used medium sized beetroots rather than baby ones, and cut them up, so the dish turned out very red in colour. Tarragon was substituted for oregano.

1 x 600g free range chicken
4 baby carrots, peeled
8 baby carrots, peeled
8 garlic cloves
8 baby beetroots
6 sprigs of tarragon
375 ml (13 fl oz) sweet white wine
2 tablespoons cultured butter
500 ml (1 pint) sparkling mineral water
Salt and pepper

Preheat over to 180 C. Put all the ingredients into a copper or ceramic pot with a suitable lid and bring to the boil on the stove over a high heat. Remove from the heat and cover the pot tightly with aluminium foil before placing the lid on. Cook in the oven for 2.5 hours. Remove from the oven and rest for 10 minutes. Taste and adjust the seasoning if necessary. Serve with a lightly dressed rocket salad and crusty bread. Serves 2.

Another delicious taste of what comes every Tuesday from CC Bakes.
Want to ask CC a question? ccbakes@theblackmail.com.au