James Martin Coq Au Vin Recipe

James Martin's Coq Au Vin is a classic French dish that brings warmth and richness to your dining table. This recipe, attributed to the acclaimed chef James Martin, offers a delightful blend of tender chicken simmered in a luscious red wine sauce with mushrooms, shallots, and bacon, showcasing the depth of flavor that this traditional dish can offer.

Brief Description of the Recipe

Coq Au Vin, meaning "rooster in wine," is a French stew where chicken is braised with wine, lardons, mushrooms, and optionally garlic. In James Martin's rendition, the dish is simplified without compromising on its authentic taste, making it accessible for home cooks.

Cultural or Historical Context

Originating from the Burgundy region of France, Coq Au Vin is a testament to the French culinary tradition of using local and simple ingredients to create deeply flavorful dishes. This dish, historically made with a tough rooster, showcases the ingenuity of using slow cooking methods to tenderize meat.

Ingredients List

Butter: 25g
Shallots: 150g, peeled but left whole
Garlic cloves: 5, crushed
Streaky bacon: 150g, cut thickly
Thyme: A sprig (or a good pinch dried)
Button mushrooms: 350g
Good red wine: 500ml
Chicken stock: 500ml
Balsamic vinegar: 2 tbsp
Chicken: 1 free range, cut into 8 serving pieces (or 6 thighs), on the bone but skin removed
Flatleaf parsley: A small bunch, chopped
Seasoning: Salt and crushed black pepper

Preparation Instructions

Begin by heating a thick-bottomed casserole dish, melting most of the butter and browning the shallots, followed by the addition of garlic, bacon, and thyme for a fragrant base.
Increase heat, introduce mushrooms, pour in the red wine, chicken stock, and balsamic vinegar, adding the chicken pieces afterwards. Simmer until the chicken is tender, optionally thickening the sauce for a richer consistency.
Finalize by stirring in fresh parsley and the reserved knob of butter for added gloss and flavor, seasoning with salt and pepper to taste.

Storage and Reheating

For best results, store the Coq Au Vin in an airtight container in the refrigerator and consume within 3-4 days. Reheat gently on the stove, adding a little water or stock if the sauce needs thinning.

Nutritional Information

This dish is rich in proteins from the chicken, with a moderate amount of fat from the bacon and butter. The red wine contributes to the calorie count but also offers antioxidants.

Frequently Asked Questions

Can I use white wine instead of red? Traditionally, red wine is used for Coq Au Vin, but white wine can be substituted for a lighter version known as Coq Au Vin Blanc.
Is it possible to make this dish without alcohol? While wine is a key ingredient, non-alcoholic substitutes like grape juice combined with vinegar can mimic the wine's acidity and sweetness.

For a heartwarming meal that brings a piece of French culinary heritage to your table, James Martin's Coq Au Vin recipe is a must-try. Its deep flavors and comforting warmth make it a perfect dish for any occasion.

Original recipe attributed to James Martin.

For detailed instructions and more information on James Martin's recipes, visit the source websites.