Chicken Casserole or Coq Au Vin
"Warning.. this is a very rich dish! Done with real butter and bacon, but if you want to indulge once in a while this is the meal to try! The original French "coq au vin" was made without the potatoes and carrots and stewed in a pot on top of the stove. The "coq" was usually a tough old rooster and needed lots of cooking time to come out tender enough to eat!"
photo by Lorrie in Montreal
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 chicken
- 4 slice bacon
- 8 shallots
- 4 garlic cloves
- 4 medium carrots
- 4 large mushrooms
- 4-6 potatoes
- 473.18-709.77 ml chicken broth
- 236.59 ml white wine
- 118.29 ml butter
- 14.79 ml flour
directions
- Wash and peel all vegetables.
- Cut carrots and potatoes into large chunks.
- Cut large mushrooms into quarters.
- Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
- Cut up bacon into small strips or cubes.
- Have casserole dish ready at the side of stove.
- Start by carefully frying bacon pieces in butter.
- Do not let pan get too hot so as not to burn the butter!
- With slotted spoon take out bacon pieces and place in casserole dish.
- Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
- Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
- Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
- When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
- Stir in flour to butter and bacon grease.
- Add chicken broth and cooking wine and let simmer a minute.
- Add enough broth so that the mixture is a medium gravy consistancy.
- Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
- Pour broth over meat and vegetables in casserole.
- Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.
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Reviews
-
This was delicious. I made it for Saturday night supper and my partner, while not an avid casserole fan, absolutely loved this. He even went back for seconds! The sauce was delicious and the inclusion of bacon helped to flavour the casserole beautifully. In future I will add a touch more wine (just for personal taste), and perhaps a bit of thyme to compliment the chicken. <br/><br/>I will also cut the carrots and potatoes into smaller cubes next time as after an hour in the oven they were still a little bit crunchy. <br/><br/>We will make this recipe again and again. Thank you for sharing! -
Made for French Food and Foto Fun 07! In a word....divine! Its homey, earthy and the sauce just makes you want to sit up and beg for more. Thanks for a fantastic recipe!
RECIPE SUBMITTED BY
A Canadian grandma who has lived most of her life in Europe - Austria, Germany, Hungary and now in France. We travelled to various other countries as my husband has relatives in various countries in Eastern Europe. I was given a cookbook in Slovak for our wedding - 36 years ago!
My Canadian mother, who is now 89, gave me her cherised "Wartime cookbook" - She also gave me one very old cookbook which she picked up at a flea market - no name, no date but extremely old - measurements in it are very indefinte; eg: a closed handfull, open handfull, tip of the knife. I have estimated it to be around early 1900's because of some references made in it.
I use all kinds of cookbooks depending on the weather! - We like some of the heavier meals when it is cold and damp out - like sauerkraut! That is when I get out the Slovak or Hungarian recipes.
I serve many, many guest here in France who arrive from Canada or the US and I have several favorite light meals I developed for guests. First, they are almost guaranteed to be enjoyed by anyone - even picky eaters - and second, they are light and easily digested, as most folks who arrive with jetlag just want to eat and go to bed to rest.
Another passion of mine is gardening. So,of course, I have a herb garden near the kitchen door which opens to the back yard. More of the herbs here last over winter than in Austria or Hungary where it freezes more. Now I am trying various other one than I did there. I just planted a mini hedge with rosemary and am watching it grow slowly so I can start to shape it - of course the trimmings can go in many recipes. With very little frost here, I can go out to the garden and get fresh herbs all year round. Parsley is still one of the most basic herbs I use and it is green all year here.
I love to make a herb bouquet just to keep on the kitchen table. The whole kitchen smells so fresh and wonderful from it.
Another passion I have is cats! Here in France I am not able to have my own as we are gone from home too much. I tamed a stray cat. It took 3 months for me to be able to touch her. Recently, we were gone 4 months but the 2nd day we were back, she came to the back door looking just fine! She is an excelent hunter and it appears she can take care of herself without me. In the meantime I "have" a cat!
