Delia Smith Coq Au Vin Recipe

Delia Smith's Coq Au Vin is a less authentic but splendid adaptation of the traditional French dish, perfect for a dinner party. Instead of using a cock bird and its blood for a rich, almost black sauce as in the authentic version, this recipe opts for a more accessible approach while maintaining deep, rich flavors. Delia Smith suggests using either wine or dry cider for the dish, offering versatility in taste. The preparation involves browning the chicken, bacon, and onions before simmering with garlic, thyme, bay leaves, and wine. Mushrooms are added towards the end of the cooking process. The sauce is thickened with a butter and flour paste before being poured over the served chicken​​.

Ingredients for the Coq Au Vin

• Chicken, cut into 8 joints: 2.25 kg (1 x 5 lb)
• Small dark-gilled mushrooms: 225 g (8 oz)
• Red wine: 725 ml (1¼ pints)
• Butter: 25 g (1 oz) plus a rounded tablespoon of softened butter
• Plain flour: 1 level tablespoon
• Oil: 1 tablespoon
• Unsmoked streaky bacon, preferably in one piece: 225 g (8 oz)
• Button onions: 16
• Garlic, crushed: 2 cloves
• Fresh thyme sprigs: 2
• Bay leaves: 2
• Optional garnish: chopped fresh parsley

Preparation Instructions

1. Begin by melting butter with oil in a pan and browning the chicken joints.
2. Brown the bacon cubes and onions, then add them to the chicken in a large pot, arranging the chicken in a single layer.
3. Add garlic, thyme, seasoning, and bay leaves to the pot.
4. Pour in the wine, cover, and simmer until the chicken is tender, adding mushrooms in the last 15 minutes.
5. Once cooked, remove the solids and reduce the sauce by boiling, then thicken it with a butter and flour paste before serving over the chicken.

Storage and Reheating

Store the Coq Au Vin in an airtight container in the refrigerator for up to 3 days. For reheating, transfer it to a pot, gently warm it on the stove over medium heat until heated through, ensuring not to boil it to maintain the tenderness of the chicken.

Nutritional Information

The dish, rich in protein and flavors, has a moderate amount of calories from the chicken, bacon, and sauce components. For detailed nutritional values, it's advisable to calculate based on the specific ingredients used.

FAQs about the Coq Au Vin

• Can I use white wine instead of red? Yes, white wine can be used for a lighter flavor profile, though the traditional and recommended choice is red wine for its depth of flavor.
• How long should I marinate the chicken? Marinating overnight is ideal for maximum flavor infusion, but if pressed for time, a minimum of one hour will suffice.
• Can this dish be made ahead of time? Absolutely, preparing Coq Au Vin a day ahead can enhance its flavors, making it an even more delightful dish when served.

Delia Smith's approach to Coq Au Vin brings a classic French dish into the home kitchen with accessible ingredients and preparation methods, while still capturing the essence of this beloved recipe. This dish exemplifies the richness of French cuisine and offers a hearty, flavorful meal perfect for gatherings or a special family dinner.

The original recipe belongs to Delia Smith and can be found on Delia Online for more detailed instructions and tips for perfecting this dish​​.