Recipe: Greyton Crock Pot Coq au Vin
Note: if you arrive in Greyton on Saturday morning, you can get many of these ingredients at the Farmer’s Market, held on Market Square, which runs until about 11h30am.
Prep: 15 min. Cooking Time: 50 min. Serves: 4.
1 whole chicken or equiv. in pieces
3-4 bay leaves
1/2 bottle white wine (red will also do – hey, it’s the country!)
1 med onion, quartered
8 cloves garlic, peeled & halved
8 dark olives, pitted & halved
1 tomato, quartered
2 carrots, thickly sliced
2 ears corn, shucked and snapped in half
Other vegetables according to season. For instance, 1/2 C green beans; 1 potato, quartered; 1/4 head cauliflower or broccoli, pared into florets, etc.
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Marinade: 1 Tbsp yoghurt, 1 Tbsp whole grain mustard, 2-3 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1 tsp black pepper corns, salt, ground pepper, chilli powder (all to taste), 2 tsp sugar, 1 tsp plum jam from the farmer’s market.
Light the coals about 40 minutes before you plan to start cooking. They should be at their hottest when you start.
1. Clean chicken, removing excess fat and skin. Pierce in various places with fork or knife. Place in crock pot. (Note: the pot should be large enough to hold the chicken, small enough to rest completely on the coals, and have a cover and a thick bottom.)
2. Combine all marinade ingredients, rub into bird with hands.
3. Place pot directly on hot coals. Brown chicken 3 min, then turn, brown another 3 min, then turn again. (It should be sizzling along nicely.) Add 1/2 the wine (we used “Gershwin Red” from the Oak & Vigne Cafe), the onion, garlic and olives. Cook covered 20 min. Add water or more wine, if necessary, to prevent scorching.
4. Add tomato, carrots, corn and other vegetables, and the remaining wine. Try not to disturb the chicken too much – it will break up. Cook covered until veggies are done. Add, salt, pepper, chilli sauce to taste.
Variations: If you like citrus-y chicken, add slices of rind from 1/4 lemon (plucked surreptitiously from a Greyton garden) with the veggies in step 4. (You can also add lemon juice – but sparingly.) For a richer coq au vin, add 1/4 – 1/2 C cream at the end of step 3.