{"id":2773,"date":"2011-08-14T16:03:31","date_gmt":"2011-08-14T16:03:31","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2773"},"modified":"2011-08-14T16:03:31","modified_gmt":"2011-08-14T16:03:31","slug":"recipe-coq-au-vin","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/08\/14\/recipe-coq-au-vin\/","title":{"rendered":"Recipe | Coq au vin"},"content":{"rendered":"

We bought a chicken to eat for our tea,
\nBeing France the chicken was full
\n<\/em>Of heart and liver and, I think, kidney
\n<\/em>And oddly she also had balls [shaky rhyming scheme but bear with me]<\/em><\/p>\n

<\/em>The penny dropped that this chick was a cock
\nSo I boned it and browned it in oil
\nThen braised it in wine for two turns of the clock
\n‘Twas a handsome reward for my toil.\u00a0<\/em><\/p>\n

See – balls. There they are. By its foot:<\/p>\n

\"\"<\/a><\/p>\n

We went to the market at Clermont L’Herault and, having discovered the restaurant food in the Languedoc to be largely inedible, decided to cook at home. Something simple – roast chicken, salad, new potatoes. Anything – anything – <\/em>would be better than the bouillabaisse we couldn’t eat in Sete (more of that another time).<\/p>\n

Anyway, as the poem and the photograph should show, this poulet\u00a0<\/em>was, in fact, a coq.\u00a0<\/em><\/p>\n

This is a fairly stripped down version of a coq au vin.\u00a0<\/em><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Serves 2-4
\n<\/span>A cockerel. Or a chicken. Or a chicken with balls. Boned.
\n200g smoked lardons
\nA little butter
\nA handful of shallots, peeled and halved
\nGarlic, a few cloves, unpeeled but lightly crushed
\nRed wine – half a bottle
\nWater – a good slosh
\n200g girolles\/chanterelles
\nSlices of stale baguette – two each
\nA good handful of parsley, finely chopped
\nA clove of garlic, crushed
\nOlive oil, salt, pepper\n<\/p>\n

– Preheat the oven to 160C. Fry the lardons in a little oil until crisp and bung in a saucepan. Brown the chicken pieces in the oil and bacon fat, seasoning with salt and pepper as you go, and add to the pan. Toss in a little butter, lower the heat, and add the shallots and garlic, shaking now and then and gently frying until slightly softened and slightly browned. Into the pot with them.<\/p>\n

– Add the wine and a glass of water to the frying pan to deglaze, then add this to the pan along with herbs if you have them – thyme, bay, parsley stalks, rosemary if you like. Worreva. Oh, and the mushrooms. Bring back to a boil, cover, and bung in oven for 1 1\/2 – 2 hours.<\/p>\n

– When ready to serve heat a little oil in a frying pan and fry the bread until toasted. Mix the parsley and crushed garlic with a little oil and spread over the toasts. Serve with the chicken and a generous spoonful of juices.<\/p>\n

\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We bought a chicken to eat for our tea, Being France the chicken was full Of heart and liver and, I think, kidney And oddly she also had balls [shaky rhyming scheme but bear with me] The penny dropped that this chick was a cock So I boned it and browned it in oil Then […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[150,978,921,745],"class_list":["post-2773","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chicken","tag-coq-au-vin","tag-france","tag-stew"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-IJ","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2773"}],"version-history":[{"count":2,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2773\/revisions"}],"predecessor-version":[{"id":2777,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2773\/revisions\/2777"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}