Tonight, I treated myself to my own homemade coq au vin, a classic French recipe, one that stands the test of time:
The ingredients are: Chicken thighs (organic, free range, etc), skin and bone attached (for, that is where the flavour is), pancetta (I used guanciale), the classic mirepoix/soffritto (finely diced celery, carrot and onion), plus finely sliced garlic, (lots, around eight or nine cloves of garlic), mushrooms, shallots, chicken stock, red wine (white wine will also work), butter, (yes, olive oil and butter also work well), sprigs of thyme, sea salt, and black pepper.
This is the sort of dish that is even better the following day.
Method: I prepared the ingredients first - diced the mirepoix (soffritto), celery, carrot, and onion into small pieces, and it was placed into a dish, to await its fate.
Several (around eight or nine, nice, fat, juicy cloves) cloves of garlic were peeled, and very thinly sliced (the lovely Japanese Shun classic knives - once again - making short work of this, with deceptive ease and demonstrating yet again just why I love them so much, they do the work, my wrist and hand merely controls and directs the cutting, slicing, dicing action.)
Likewise, the guanciale was cut into small pieces (the skin removed with a sharp knife, yes, the wonderful Shun knife dealing with guanciale seemingly effortlessly) and put into a small bowl.
The chicken thighs were removed from the fridge, rinsed, patted dry, and seasoned with sea salt and black pepper, and placed aside.
Several sprigs of thyme were removed from their brown paper bag and placed where I would see (and remember) them.
Stock (chicken) was prepared, and a bottle of Italian (I didn't have French) red wine opened, and allowed to breathe away happily to itself.
Then, a large (Le Mauviel copper saucepan, a capacious saucepan, one with high sides and a lid), was summoned to action, and olive olive oil, and butter were added to the pan, on a relatively low stove top heat.
Once the butter had melted, and the oil was nice and warm, (but not glassy and hot), I added the guanciale, stirring it a little, and let it become nice and translucent, adding to the fat in the pan, whereupon it was removed (slotted spoon the means of transport) to a small dish.
Next, the chicken thighs (tongs the method of movement), skin and bone still attached, were added to this pan, and allowed to become golden (not brown) on both sides; this step is essential for the flavour of the finished dish. Once lovely and golden, these were then removed to a dish.
The mirepoix/soffritto was then added to the pan, and allowed to soften, onions becoming translucent (not coloured); once they well on the way to softening, the sliced garlic was added (the aroma was divine).
Then, the golden chicken and almost crisp guanciale were returned to the pan, and several sprigs of thyme tucked in around them.
Around half a bottle of red wine was next added, the alcohol allowed to burn off, and then the chicken stock was poured in, and the lot brought to the boil, then reduced to a simmer for around 40 minutes.
While this was taking place, in a separate sauté pan (Lagostina, stainless steel - with a wonderfully heavy bottom), roughly chopped mushrooms (and a few chopped shallots) were added to lightly frothing butter, which had already melted in the pan.
The (sea salt and black pepper) seasoned mushrooms and shallots were allowed to sauté - mushrooms are very greedy for butter/olive oil, and drink it thirstily - until soft and cooked through.
This - the contents of the sauté pan, this medley of mushrooms and shallots - was then added to the simmering chicken, for a further 20 or so minutes.
And then, dinner was served (tablecloth, crockery, cutlery, table mats, coasters, napkins...).
And delicious it was, too.
Tomorrow, with the seconds, I think I shall prepare a green salad and mashed potato.
