Last night I cooked the classic French dish, Coq au vin. When I was making this I was reminded of the Blackadder episode where Baldrick offers Blackadder Rat au vin, when asked what exactly that entails Baldrick replies it's rat that's been run over by a van!!
Luckily I didn't have to resort to anything scraped off the road! For my Coq au vin I used chicken legs although to be truly authentic I should have used a cockerel rather than chicken. Traditionally it was the old, and therefore tough birds that were used, hence the need for long slow cooking.Coq au vin is delicious and simple to make, unfortunately it seems to have gone out of fashion, I say it's time for a comeback! Very few ingredients are required for this, it can vary a bit but it always contains onions/shallots, bacon, mushrooms, chicken, red wine and a bouquet garni. These are cooked together for a good few hours until the chicken is meltingly tender and the wine has reduced to an intense and delicious sauce.
I was really pleased with how this came out, it was packed with flavour and really tasty. I served mine with French bread but it would be great with mashed potatoes too.
While I didn't use a recipe but this recipe by James martin is almost identical.