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Frijolito Farm's
Rhode Island Red Cockerels Slow Cooked in Wine
A
quickie version of the french Coc Au Vin
From: Mayda Shingler of
Frijolito Farm
Our
chickens free range on grass and broadleaf plants plus a
nutritionally balanced feed. They are fed no antibiotics and enjoy
lots of space and humane conditions.
At
about 1.5 lbs each, our small reds are perfectly sized for an
individual meal. The meat is lean and flavorful.
How to cook our heritage chicken:
We
recommend slow cooking methods to bring out the flavor of this
traditional breed.
Defrost in the refrigerator for 1-2 days before cooking. This will
allow the meat to relax and become tender.
Ingredients:
2
tablespoons unsalted butter
One
young cockerel (1.5 lbs. cut up) Cut in half or in quarters 6-8
slices Bacon (optional for extra flavor)
1
slice air-cured ham, diced (optional for extra flavor)
1
medium onion kosher salt and freshly ground black pepper
1
1/2 cups hearty red wine herbs
Dash
each of (thyme, bay, parsley)
1
cloves garlic, green germ removed (or minced garlic)
1-3
cups chicken stock (enough to cover the chicken for slow cooking)
Can
be cooked with a few carrots and/or potatoes in the broth.
For
thickening the sauce:
1
Tsp flour
1
Tsp butter
Preparation:
▪ Melt the butter in a medium heavy
stockpot or deep frying pan over medium heat. When the butter is
hot, brown the cockerel on all sides.
▪ Dice the onion.
▪ Remove the chicken from the pan and
add the bacon. Brown it on all sides. When the bacon is browned, add
the onion to the pan and sauté about 2 minutes.
▪ Add the chicken (and ham if used) back
to the pan and season with salt and pepper.
▪ Pour the wine over all.
▪ You can add some carrots and/or
potatoes to cook with your chicken if desired.
▪ Stir in the herbs and the garlic; pour
in just enough chicken stock to cover the chicken. Bring the liquid
to a boil, reduce the heat so it is simmering, cover and cook until
the chicken is tender but not falling from the bone (1 hour to 1½
hours).
▪ When chicken is tender, make the sauce
below:
Make
the sauce:
▪ Blend the butter and flour in a small
bowl to a homogeneous paste.
▪ When the chicken is cooked, about ¼
cup of the cooking juices into the flour and butter mixture, then
pour that mixture into the pan holding the chicken. Stir it in and
let it cook, stirring, until the sauce is thickened. Taste for
seasoning and remove from the heat.
▪ Ideally, let the dish sit from 1-8
hours, or overnight, before serving.
However, I only let mine sit for half an hour and it was still
tasty.
Feel
free to play around with this recipe to fit your personal taste. I
have cooked it without the bacon or ham and never missed it.
The
above recipe can also be cooked in a crock-pot, after the initial
browning, for about 3-4 hours or until chicken is fully cooked.
Click here for a print version of this recipe. |
