Coq au vin - Latvian Style

Ingredients

While the French Coq au vin traditionally uses red wine, the Latvian adaptation incorporates local flavors by substituting red wine with Latvian blackcurrant wine. Additionally, the Latvian version includes the use of wild mushrooms, such as chanterelles, which are abundant in Latvian forests. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 large onion, chopped 1 large onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g (9 oz) wild mushrooms (chanterelles or porcini), sliced 250g (9 oz) wild mushrooms (chanterelles or porcini), sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, chopped 2 celery stalks, chopped
• 500ml (2 cups) Latvian blackcurrant wine 500ml (2 cups) Latvian blackcurrant wine
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 8g (saturated)
• Carbohydrates: 10g (total), 4g (sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
2. 2.
   In the same pot, add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   Add the chopped onion, minced garlic, sliced mushrooms, carrots, and celery to the pot. Sauté until the vegetables are softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat.
5. 5.
   Return the bacon and chicken to the pot. Pour in the blackcurrant wine and chicken broth. Add the bay leaves and dried thyme. Season with salt and pepper.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked by checking the internal temperature with a meat thermometer. It should reach 165°F (75°C).
• Wild mushrooms — Clean the mushrooms gently with a brush or damp cloth to remove any dirt or debris before slicing.
• Latvian blackcurrant wine — If blackcurrant wine is not available, you can substitute it with a dry red wine mixed with a splash of blackcurrant juice for a similar flavor profile.

Tips & Tricks

• For a richer flavor, marinate the chicken in the blackcurrant wine overnight before cooking.
• Serve the Coq au vin Latvian style with a side of boiled potatoes or mashed potatoes to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Coq au vin Latvian style hot, garnished with fresh parsley, alongside a generous portion of boiled or mashed potatoes.

Presentation advice

Present the Coq au vin Latvian style in a deep serving dish, allowing the rich wine sauce to envelop the chicken and mushrooms. Sprinkle some chopped fresh herbs, such as thyme or rosemary, on top for an added touch of color.