Jamaican Coq Au Vin is a spin-off of Julia Child’s classic recipe. Coq Au Vin translates to “rooster with wine” and is a French dish made with wine-braised chicken, Larson, mushrooms, and lots of garlic. Though Julia Child made the dish popular, Coq Au Vin can be traced back to ancient Roman times and has been around for at least a couple thousand years. Jamaican Coq Au Vin is not for the faint of hearts but for real foodies, chefs, and explorers.
Preparation
- Cassava (shredded) – bitter cassava works best but there is also sweet cassava. Bitter cassava is more common and if sweet cassava is used no sugar is needed.
- Coconut milk – organic coconut milk does wonders for the body, packed with nutrients and healthy fat, coconut milk can be added to any diet.
- Grater
- Mortar – this small and neat tool is essential however if you do not have mortar use a deep plastic dish, lining the insides with a napkin.
- Pan – any pan can be used. Dutch pots can be excellent.
Foods That Compliments BAMMY
- Rice and peas
- Steamed fish
- Brown stew fish
- Cauliflower rice
- Scrambled tofu
- Seasoned rice
- Jerk chicken
- Fry fish and callaloo
- Fish cakes
- Authentic Jamaican Curry Shrimp
- Oven baked jerk chicken
Desserts That Compliment Coq Au Vin
- Rum and raisin ice cream
- Ice cream cake
- Black cake
- Hot chocolate
Substitutions
- Coconut milk – You can substitute coconut milk with almond milk, cashew milk.
- Cinnamon and nutmeg – You can add these to your bammy if you want a more spicy flavored bammy.
Jamaican Coq Au Vin
Jamaican Coq Au Vin is a spin-off of Julia Child's classic recipe. Coq Au Vin translates to “rooster with wine” and is a French dish made with wine-braised chicken, Larson, mushrooms, and lots of garlic. Though Julia Child made the dish popular, Coq Au Vin can be traced back to ancient Roman times and has been around for at least a couple thousand years.
Equipment
- Slow cooker
- Crockpot
- Wooden spoon
Ingredients
- 3 whole chicken thighs
- 3 whole chicken drumsticks
- 3 whole wings
- 1 ½ cups red label wine
- 1 cube chicken bouillon
- 1 tsp Wray and nephew white rum ((optional))
- 4 strips strips of bacon (sliced)
- 1 whole medium onion (minced)
- 8 whole baby carrots or 3 carrots sliced
- 5 cloves garlic (minced)
- 1 whole medium tomato sliced
- 2 tbsp ketchup
- 4 sprigs fresh thyme
- 3 stalks scallion
- 1 whole Scotch bonnet ((add to suit your taste))
- 1 tsp Smoke paprika
- 1 tsp Cinnamon
- ¼ tsp Nutmeg ((a pinch))
- 8 whole Pimento seeds
- 3 whole Bay leaves
- ¼ cup vinegar
- 1 cup Water
- 1 tsp chopped Ginger
- 1 tbsp Coconut oil
- 1 tbsp butter
- 1 whole medium Potato
Instructions
- Place the chicken thighs bowl, wash with vinegar and water then rinse and drain.
- Pour red label wine over the chicken. Add bay leaf, cinnamon, nutmeg, thyme, pimento, chicken bouillon, and a splash of rum and set aside to soak.
- Turn fire to low and add bacon to a frying pan. Let the bacon cook until it is firm, then remove it and set it aside.
- Remove and flash chicken, after all the chicken pieces are removed set the marinade aside.
- Put a large pot on the stove and set the fire to low (if you are using an electric crockpot, turn on and set on low or sauté).
- Add oil to the pot then garlic, onions, and ginger. Cool until the ingredients are soft and translucent.
- Remove the seasonings, set heat to medium-high, and add chicken. Ensure all pieces are evenly seared. After the chicken pieces are browned set fire to low and add marinade along with bacon, 1 cup of water.
- Add carrots and potatoes to the pot and simmer for 20 minutes.
- Add removed seasonings, tomato, ketchup, salt, and pepper if needed. Add the bacon, butter to the pot, and a tablespoon of coconut oil (olive oil can be used as well).
- Continue cooking for 8-12 minutes.
- Turn off the fire and add scallions.
