We cooked Supercook’s Coq au Vin (Chicken Cooked in Red Wine), the world-famous traditional French casserole. The chicken is casseroled with bacon, Cognac, red wine, chicken stock, tomato puree, garlic, bouquet garni, mushrooms and onions. We served this with mashed potatoes and green beans.
Last time we cooked this recipe we used chorizo instead of the bacon prescribed and the chorizo dominated the flavours. We much prefer the original.
This deserves a decent red wine to accompany it and we opened a bottle of Domaine Baillat Rouge – Corbières 2010, a southern French red from the Wine Society. This rich and full wine is a blend of Syrah, Carignan and Grenache and we found it to be spicy, peppery, with red and black fruits, although the latter predominated. It had a smooth finish and was a very good match with the meal.