Coq Au Vin
This flavorful chicken and mushroom dish is cooked in a rich red wine sauce that is both comforting and elegant. Tender chicken thighs are simmered in a hearty mix of shallots, garlic, bacon, and button mushrooms, creating a deliciously aromatic meal. The addition of balsamic vinegar adds depth to the sauce, while fresh parsley brightens up the dish. Serve this dish with a side of olive oil mash or crusty bread for a truly satisfying dinner.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 150g/5½oz shallots
- 5 garlic
- 150g/5½oz streaky bacon
- sprig of fresh thyme
- 350g/12½oz button mushrooms
- 500ml/16½fl oz good red wine
- 500ml/16½fl oz chicken stock
- 2 tbsp balsamic vinegar
- 1 free range chickenchicken thighs
- small bunch flatleaf parsley
- salt and crushed black pepper
Instructions
- Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.
- Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
- Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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