Coq au Vin with Pastry Chicken

Ingredients

• 1.chicken thighs, deboned and skinned; approximately 15 pieces (or 18 if small)
• 2.0.25 cup olive oil, for basting and frying
• 3.0.5 tablespoon soy sauce, for basting
• 4.30 gram butter, for sautéing
• 5.3 tablespoon olive oil, additional; for sautéing
• 6.onions, sliced; amount not specified
• 7.1 clove garlic, crushed
• 8.celery, leaves or 2 small ribs
• 9.rosemary, thyme and bay leaves, fresh; to taste
• 10.Lawry's Seasoned Salt and Pepper, for seasoning
• 11.568 ml red wine, 1 pint (approximately 568ml); Bellingham Pinotage suggested
• 12.0.5 cup chicken stock
• 13.3.25 tablespoon arrowroot or maizena (cornstarch), for thickening
• 14.2 punnet brown mushrooms, medium; finely seasoned and fried separately
• 15.olive oil, for frying mushrooms
• 16.rosemary, fresh; for mushrooms
• 17.1 clove garlic, for mushrooms
• 18.0.5 cup chicken stock, extra; for thickening if needed

Method

1. 1.Bake seasoned thighs in 180°C oven for ½ hour or till cooked. Baste with oil and soya before cooking and after 10 minutes if necessary. Set aside.
2. 2.Lightly sauté onions in butter till golden. Add crushed garlic (and lemon, per annotation), celery, and stir-fry till tender. Season lightly.
3. 3.Add 1 pint red wine, chicken stock, sugar and salt. Reduce 10 minutes.
4. 4.Add maizena (arrowroot). Add chicken pieces.
5. 5.Lightly fry seasoned mushrooms in olive oil with rosemary and garlic. Add to chicken.
6. 6.Stand covered in fridge overnight.
7. 7.Use thickened 'Extra' stock if you need more sauce when reheating.

Notes

• Typed recipe with many handwritten annotations. Annotations preserved in margin_notes.
• Pastry Chickens (see pastry-chickens) are served as an accompaniment/garnish.
• 'Bellingham Pinotage' is a well-known South African red wine — suitable for the dish. Pinotage is a South African grape variety.
• Lawry's Seasoned Salt is an American brand; 'Bellingham' in the sauce context refers to the wine brand, not a seasoning.
• Page number visible — this recipe may have been sourced from a cooking class.
• Refrigerating overnight is optional but recommended for flavour development.

Margin notes

• if might small, use 18 instead of [15 thighs — annotation on quantity]
• or 9 large thighs, 9 large chicken pieces one smalled [scaling note]
• stso sugar to taste + ¼ tsp salt to taste [annotation on sauce seasoning]
• lemon [handwritten addition to the celery/garlic step]
• lesmareen atroopat [unclear annotation at mushroom step]