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Coq au vin recipe

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Ingredients

Adjust Servings:
6 complete Chicken thighs, with skin and bone
6 Chicken legs on the bone with skin
8 oz (250 g) of Bacon lardons
2 teaspoons of plain Flour
2 teaspoons of Butter
Half a full bottle of red wine
5 sprigs of fresh Thyme
9 oz (250 g) Chicken broth
Pinch of course Sea Salt
ground Black Pepper
20 rinsed and dried button Mushrooms
Optional 6 small mild Shallots
1 (50 mm) (2”) piece of fresh grated Ginger

Coq au vin recipe

  • 1 hour 40 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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This French classic has been transformed into a garlic free delight for me and the truth is, nobody has ever mentioned the absence of garlic; only the great lingering taste and tender ‘fall off the bone’ chicken. Don’t ever be tempted to use chicken breast as the braised thighs and chicken legs will provide much more flavour.

Steps

1
Done

Pre-heat the oven to 200C (400F).

2
Done

Season the chicken thighs and legs with salt and black pepper.

3
Done

Place the bacon in a frying pan and cook over a medium heat until lightly browned. Set aside the bacon on a few sheets of kitchen paper.

4
Done

Leave the remains of the frying pan and add the chicken thighs and legs, skin side down. Fry until lightly browned. Set aside the chicken to a plate.

5
Done

Lower the heat, low to medium and add the mushrooms and optional shallots. Sauté until golden brown.

6
Done

Now stir in the flour and butter until completely combined.

7
Done

Transfer the contents of the pan into a flame proof casserole dish and on a low heat, pour the red wine into the dish and stir the bacon and thyme into the red wine mix. Simmer until the wine is reduced by about a third. Now add the chicken stock to the mix and add the chicken, bringing to a simmer, just gently bubbling.

8
Done

Now put the casserole in the pre-heated oven for 30 minutes. Occasionally spoon the juices over the chicken and continue cooking for a further 30 minutes or longer until the chicken is no longer pink and the juices run clear.

9
Done

Now transfer the chicken to a warm serving bowl.

10
Done

Transfer the juices of the casserole dish into a saucepan over a high heat and reduce the liquid, until the sauce thickens, skimming any settled fat off the surface. Season with salt and pepper, remove the thyme and pour the sauce over the chicken. Optionally, serve with fresh vegetables and mashed potato.

daisy

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Slow roast chicken recipe
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Slow roast chicken recipe
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Scandalous mom kung pao chicken recipe

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