Coq Au Vin

(Would it still be called Sharehouse Cooking if I don't live in a sharehouse anymore? Or would it simply just be plain Cooking? Would it matter? Technically I am sharing my house with the rest of my family... Either way, you can still cook this in a sharehouse, so enough self-debating and let's get on to the recipe!)

In recent months and weeks, my free time has mostly been poured into playing Guild Wars 2. Just before the beginning of a meta event, it's customary to lay down some buff banners and food right by the crowd, so everyone participating gets a little boost that helps take down the big bosses. One of the foods people often put down in is Coq Au Vin, which buffs vary depending on the garnish or notable seasoning used, as you can see from these recipes over here.

After seeing several different instances of platters of chicken in red wine being passed and served around to the squads of adventurers seeking gold and glory, I couldn't stand it any longer and sought to recreate a version of my own in real life. I pulled up my old stash of recipes saved from my college days, and once I procured my ingredients, went to make some kitchen magic happen:

In lieu of frrrrrrresh chicken stock that I ought to have been making from scratch like a tr00 cHeF, I instead decided to use chicken cubes (chicken powder basically packaged to look like cubes). Besides, unless you're one of those people who are just incredibly anal about this stuff, chances are you'll want to spend the least amount of money possible; that bottle or carton of red wine alone is already gonna cost you a fair bit, for sure.

The end product tasted just as I expected, bringing to the forefront of my mind memories of a time when learning to create delicious food came at the cost of your mental and emotional health, as well as your own sanity, in addition to the already expensive tuition fee. Never fucking again.

But enough about my personal problems--at the end of the day, this classic French stew tastes just as fancy as it sounds, and is sure to not disappoint on a family gathering or a get-together with friends at your place. Best served with mashed potatoes and steamed broccoli, and feel free to add some German sausages in there too if you want a heartier meal.

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Ingredients (Serves 8):

    Main Stew

• 4 chicken thighs
• 4 chicken drumsticks
• 800 ml water
• 500 ml red wine
• 2 pcs. chicken cubes/80 g chicken powder
• 1 large carrot
• 1 large white onion
• 4 garlic cloves
• 3 white button mushrooms
• 10 g bacon
• 40 g butter
• 5 g black peppercorns
• olive oil
• salt
• thyme (fresh or dried)
• Optional: 2 German sausages (sliced into several pieces)

   Roux

• 15 g all-purpose flour
• 15 g butter

1. Salt your chicken and set it aside to let the salt be absorbed into the meat. In the meantime, mix your chicken cubes/chicken powder into your water.
2. Peel your garlic, onion, and carrot. Mince your garlic. Halve the onion and carrot and slice them into 1/2 cm thick strips. Using a tissue/paper towel, wipe any dirt off your button mushrooms. Remove the end of the stem and slice.
3. Slice your bacon into smaller strips. Heat up your stockpot on a medium flame and sear your bacon inside with a small amount of butter. When the bacon looks a bit crispy, take it out and set it aside. If you are cooking this dish with the sausages, cook them along with the bacon.
4. Using the same pot, add olive oil and wait until the oil starts to bubble somewhat. Then add the chicken skin-side first, and shake each chicken along the oiled surface so to prevent the meat from sticking. When the skin turns golden brown, turn the chicken and let the underside cook as well. Take out from pot and set aside.
5. With the same pot again, add in your butter, garlic and onions and spread out the veggies on the bottom. Cover the pot and let the veggies sweat on a lower heat. When the mixture becomes aromatic, return your chicken inside the pot. Add carrots, thyme and peppercorns. Add the sausages as well if you are cooking this dish with them.
6. Pour in your chicken stock and red wine, then bring the mixture to a boil. Once it boils, lower the heat down so the mixture is just simmering. Let the whole stew simmer uncovered for 45 minutes to 1 hour.
7. In the meantime, add your mushrooms into a smaller pan and salt them. Bring the pan up to medium-high heat and add a small amount of olive oil after some liquid from the mushrooms seep out and start fizzling into vapor. Set aside when the mushrooms have browned.
8. On the same pan, prepare your roux. Add butter and let it melt, and then add your flour. Mix them together until they become a yellow paste.
9. After 45 minutes~1 hour, your stew should have around 1/4 of its original amount of liquid left. Add the roux inside, mix it, and let simmer for a few seconds. The liquid should become more viscous instead of watery.
10. Serve the stew in an appropriate dish and top it with the bacon and mushrooms.