{"id":4427,"date":"2011-07-16T00:01:30","date_gmt":"2011-07-16T05:01:30","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=4427"},"modified":"2011-07-15T20:59:41","modified_gmt":"2011-07-16T01:59:41","slug":"marcias-coq-au-vin-%e2%80%93-seresin-estate-new-zealand","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/07\/16\/marcias-coq-au-vin-%e2%80%93-seresin-estate-new-zealand\/","title":{"rendered":"Marcia’s Coq Au Vin \u2013 Seresin Estate, New Zealand"},"content":{"rendered":"

Marcia’s Coq Au Vin \u2013 via Seresin Estate<\/strong><\/p>\n

Serves 4<\/p>\n

A perfect match with a glass of Seresin Rachel Pinot Noir. <\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

1\u00a0bottle Pinot Noir
\n1 carrot, roughly chopped
\n1\u00a0celery stalk, roughly chopped
\n1 small onion, quartered
\n4 cloves garlic, peeled and lightly crushed with a knife
\n1\u00a0clove\u00a0garlic, peeled and finely sliced
\n1 bay leaf
\n1 small bunch of thyme
\n1 T butter
\n150g\u00a0streaky bacon, cut into thick chunks
\n2 T plain flour
\n4 chicken thighs
\n2 chicken legs
\n20 baby onions or 10 shallots, peeled but left whole
\n20 button mushrooms or 10 white mushrooms, quartered
\n4 T cognac<\/p>\n

Directions<\/strong><\/strong><\/p>\n

1. Pour the wine into a saucepan and add the carrot, celery, onion, crushed garlic, bay leaf and 4 sprigs thyme.<\/p>\n

2. Bring to the boil and reduce by half, then strain and discard the flavourings.<\/p>\n

3. Heat the butter over a medium-high flame in a large, heavy-based pan with a lid and then add the bacon. Cook until golden, then lift out with a slotted spoon and put aside.<\/p>\n

4. Meanwhile, tip the flour onto a plate and season well. Roll the chicken pieces in it to coat them.<\/p>\n

5. Put the chicken in the pan (in batches if necessary) and brown well on all sides, then
\nlift out and set with the bacon. (Your bacon should have given off enough fat for there still to be enough in the pan for the next stage, but if not, add another tablespoon of butter or a glug of oil.)<\/p>\n

6. Turn the heat down to medium-low and add the onions or shallots. Cook for about 10 minutes, turning occasionally, until they are beginning to caramelise.<\/p>\n

7. Add the mushrooms and sliced garlic and cook for a further 4 minutes, then lift out of the pan and set aside (but not with the meat).<\/p>\n

8. Turn up the heat, pour a little of the reduced wine into the pan and scrape the bits off the bottom with a wooden spoon.<\/p>\n

9. Put the chicken and bacon back into the pan, reserving some of the bacon for a
\ngarnish.<\/p>\n

10. Pour over the brandy and set it alight. When the flames have gone out, add the rest of the wine and the thyme leaves.<\/p>\n

11. Bring to the boil, turn down the heat, cover and simmer gently for an hour.<\/p>\n

12. Add the onions, mushrooms and garlic and simmer for another 20 minutes, keeping
\nthe lid on for only half this time.<\/p>\n

13. Taste for seasoning and serve with the rest of the bacon sprinkled over the top, with \u00a0 \u00a0 some boiled potatoes or rice.<\/p>\n

14. If you’re making it the day before you want to eat it (which will improve its flavour)
\nthen lift the solidified fat off the top before reheating.<\/p>\n

Recipe provided by Chef Marcia Chang-Hong at\u00a0\u00a0Seresin Estate<\/a> in New Zealand<\/p>\n