Coq au Vin avec Chocolat - Chicken in Red Wine & Chocolate

This dish can be traced back as far as the conquest of Gaul by

Julius Caesar, where a tribal leader of the Arverne tribe taunted

the Romans by sending Caesar a rooster, which was a symbol

of Gaul bravery. Caesar, in return, invited him to eat the rooster

which he'd had cooked in red wine.

Coq Au Vin

Serves: 4-6

Preparation Time: 30 minutes

Cooking Time: 90 minutes

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Ingredients

• 6 chicken legs (cut through the joint into 12 pieces, skin left on)

• 4 onions (quartered)

• 8 shallots (halved lengthways)

• 1 garlic bulb (sliced in half width-ways, unpeeled)

• ½ tsp cumin seeds

• 1 sprig thyme

• 1 sprig rosemary

• 4 bay leaves

• ½ tsp smoked paprika

• 1 tbsp honey

• 1 tsp organic cocoa powder

• 1 tsp cornflour (mixed with 1 tsp cold water)

• good quality, Loire Valley red wine (enough to cover)

• 1 vanilla pod (halved lengthways)

• cracked black pepper (to taste)

• 1 tbsp fresh parsley (chopped)

• 1 tbsp extra virgin olive oil

• basmati rice (to serve)

method

1. Preheat the oven to 180ºC (fan), 200ºC (non-fan), or gas mark 6.

2. Seal the chicken pieces in a very hot, large non stick sauté pan, with a lid, and brown them all over. Add approx 100ml water to help to speed up this process.

3. Remove the chicken and set aside on a plate. Pour away the excess fat and juices from the pan.

4. In the same pan, on a moderate heat, add the onions, shallots and garlic then cover.

5. Cook slowly for a couple of minutes, then introduce the cumin seeds, thyme, bay, rosemary and smoked paprika.

6. Continue to sauté slowly. After approx 10-15 minutes the onions should be soft. At this point, add the cocoa powder and honey, stirring continuously - otherwise it will burn.

7. Return the chicken to the pan and stir in the cornflour mixed with water. Combine thoroughly.

8. Add the wine, enough to cover everything in the pan. Then, with the lid on, bring to the boil and simmer.

9. Once simmering, skim any impurities that have collected on the top of the sauce using a large spoon or ladle.

10. Add the vanilla pod and taste. Adjust the seasoning. Cover and place the pan into the preheated oven for 50 minutes with the lid on, followed by 15 minutes without the lid on.

11. Just before serving, infuse the herbs with the olive oil and drizzle over the dish to lift the colours.

12. Serve with plain boiled white basmati rice.

Chef's tip

If you can, use a rooster, it will improve the flavours and texture of the dish. It will probably need a little longer in the oven, depending on size.

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Recipe Summary

You have just learned how to create a delightful dish that is perfect for impressing family and friends. This recipe combines flavourful ingredients and simple steps to ensure a successful cooking experience.

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