Delia Smith's Coq au Vin

Delia Smith's Coq au Vin is a delightful recipe that brings a touch of French cuisine to your dinner table. This dish is less authentic compared to its traditional French counterpart, which uses a cock bird and includes the bird's blood in the sauce. However, Delia Smith's version is a splendid adaptation, offering a rich and flavorful experience.

Ingredients:

• Chicken, cut into 8 joints
• Small dark-gilled mushrooms
• Salt and freshly milled black pepper
• Red wine
• Butter
• A combination of softened butter and plain flour, made into a paste
• Oil
• Unsmoked streaky bacon, preferably in one piece
• Button onions
• Garlic cloves, crushed
• Fresh thyme sprigs
• Bay leaves
• Optional garnish: chopped fresh parsley

Preparation Instructions:

1. Start by melting butter with oil in a frying pan and fry the chicken joints until they are golden on both sides. Do this in batches to avoid overcrowding.
2. In the same pan, brown the bacon cubes and then the onions. Add these to the chicken.
3. Add the crushed garlic, thyme, seasoning, and bay leaves to the chicken.
4. Pour in the wine, cover, and simmer gently until the chicken is tender, which usually takes about 45-60 minutes. In the last 15 minutes, add the mushrooms.
5. After removing the chicken, bacon, onions, and mushrooms, boil the liquid rapidly to reduce it by one third.
6. Add the butter and flour paste to the liquid, whisking until thickened, then pour over the chicken. Garnish with parsley if desired.

Storage and Reheating:

• Fridge: Cool completely and store in an airtight container for up to 3-4 days.
• Freezer: Cool completely and store in a freezer-safe container for up to 3 months.
• Reheat on the stovetop, in the oven at a low temperature (around 300°F), or in the microwave for short intervals.

Nutritional Information (per serving):

• Calories: 400
• Protein: 30g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 500mg

FAQs:

• Wine Choice: Red wine is traditionally used for its rich flavor and color.
• Skinning Chicken: The easiest way to remove chicken skin is by gently sliding fingers between the skin and meat and then pulling it off.
• Slow Cooker Use: This dish can be adapted for a slow cooker, adjusting cooking time as necessary.
• Avoiding Overcooked Chicken: Gently simmer on low heat and keep an eye on the cooking time.

Delia Smith's Coq au Vin is a wonderful dish that's perfect for a dinner party or a cozy family meal. It pairs well with crusty bread, mashed potatoes, a side salad, or steamed vegetables. Remember, using a good quality red wine and not overcooking the chicken are key to achieving the best flavor and texture.