We've become francophiles

The roof of the farmhouse we stayed in at Hautefort
France - photo by Sue

Yes we have gone a bit potty over all things French.

Alan is reading Balzac's book 'Old Goriot'.  He is enjoying it because it is set not far from where we stayed in the Latin Quarter of Paris. 

I am trying to find a suitable recipe for a French entree to go with the fabulous Coq au Vin recipe I made on Staurday night and will make again for a dinner party we have planned.  When we came home from our trip I found I had won a prize - the wondrous big book 'Tasmania's Table' which had arrived in the mail for me. It is a culinary guide to Tasmanian produce and Tasmania's best restaurants and includes recipes from Tasmania's top chefs.  Of course I sought out the French recipes. 

I hope to find some nice French red wine to accompany our meal on the night.  French wine is so much nicer than most of our Australian red wine because apart from tasting amazing it is also lighter with less alcohol content - which means you can drink more of it without going silly.  Our Australian wines are way too high in alcohol content.  I feel like writing to someone about it but who? 

So here's the Coq au vin recipe for you.  It's from Jean-Pascal of New Town.

Coq au Vin


1.5 kg Nichols free range chicken pieces (I used chicken marylands)
1/2 bottle good red wine
12 small white onions
2 carrots, peeled and quartered
Bouquet of herbs; 2 sprigs of thyme and 1 bay leaf
6 slices of bacon
250 grams button mushrooms
2-3 cloves garlic, chopped
Sunflower oil (I used olive)
Unsalted butter
Salt and pepper
Parsley, chopped

A day in advance marinate chicken in red wine, add the small white onions, carrots and herbs.  Cover and put in the fridge.  The next day, remove and drain the chicken and vegetables, discard herbs.  Put the wine aside for later use.

Brown the chicken pieces with oil and remove the pieces and put aside.  Using the same pan, add garlic, onions and carrots and cook for a couple of minutes.  Return chicken to pan and pour in the wine. Bring to a boil, cover and cook on a low heat for 1 to 1.5 hours.  (We only did one hour as the chicken looked like it might break up with more.)

Heat bacon, onion and mushrooms in butter in a pan and cook until brown (5-10 minutes).  Add bacon, onion and mushrooms to chicken and wine etc and cook for 2 or 3 minutes.  Taste and correct the seasonings.  Add parsley and serve.

We had it with small boiled potatoes and some spinach but think next time mashed potatoes would be better to soak up the beautiful coq au vin sauce.

Enjoy!