Today it´s fathers day in Sweden, and there is no better present then to make a nice dinner. For instans this classic simple french recipe of Coq au Vin is always a homerun with its rich, deep flavors and tender chicken. Many have their own Coq au Vin recipe, I make my Coq au Vin with chicken file because I think it´s easier and faster.
Makes 6 portions
1 liter Red Wine
2 yellow Onions, roughly chopped
4 cloves of Garlic, crushed
2 large Carrots, peeled and chopped
Dried Thyme and Rosemary
1 kg Chicken thighs, without bones
150 g smoked Pork, chopped
2 tablespoons of Tomato Paste
3 Bay Leaves
200 g fresh Mushrooms, halved if large
Chicken or Veak stock, concentrated
- Heat a large saucepan, add the pork and fry until crisp. Remove and set a side. Add onions and mushrooms to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the pork.
- Flavor the chicken with salt, peppar, rosemary and thyme. Pour oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Fry garlic and carrots briefly and return the chicken thighs to the pan, then pour in wine, stock and tomato paste. Season with pepper and a pinch of salt, then return the pork and onion to the pan. Cover, lower the heat to a gentle simmer and cook for 30 minutes.
- Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Add mushrooms to the casserole.
- Serve with boiled potatoes and crispy sweet peas.
Photo: Fredrik Övgård