Coq Au Vin
In this French-inspired Coq au Vin recipe, tender chicken, smoky bacon, and earthy mushrooms are simmered in a rich red wine sauce that is flavored with aromatic herbs and shallots. The dish is hearty, comforting, and perfect for a special dinner with loved ones. Serve this classic dish with crusty bread or over a bed of creamy mashed potatoes for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 1 large chicken , about 2-2.5kg, jointed
- 1 garlic clove , crushed
- 1 bottle red wine
- olive oil
- 12 shallots , peeled
- 250g smoked bacon , diced
- 300g mushrooms , sliced
- 400ml chicken stock
- 1 bay leaf
- 1 sprig thyme
- 20g plain flour
- 1 bunch flat-leaf parsley , chopped
Instructions
- Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
- Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
- Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
- Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
- Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
- Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
- To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
- Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
Yield
Serves 6
Nutrition
- Calories: 420 calories
- Fat Content: 13.2 grams fat
- Saturated Fat Content: 3.2 grams saturated fat
- Carbohydrate Content: 7.3 grams carbohydrates
- Sugar Content: 1.7 grams sugar
- Fiber Content: 1.3 grams fiber
- Protein Content: 46.9 grams protein
- Sodium Content: 1.4 milligram of sodium
Comments
No comments found.