Chicken
Authentic Coq au vin
If you enjoy authentic Authentic Coq au vin cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
18 Min Prep
🔥
29 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 1½ tbsp Olive Oil
- 3 rashers (100g) chopped dry-cured Bacon
- 12 small Shallots
- 2 (460g) Chicken Legs
- 4 (650g) Chicken Thighs
- 2 (280g) Chicken Breasts
- 3 finely chopped Garlic
- 3 tbsp Brandy
- 600ml Red Wine
- 150ml Chicken Stock
- 2 tsp tomato puree
- 3 sprigs thyme
- 2 sprigs Rosemary
- 2 bay leaves
- garnish parsley
- 250g chestnut mushroom
- 2 tbsp plain flour
- 1 tsp butter
Instructions
1
bring to temperature 1 tbsp of the cooking oil in a large, heavy-based saucepan or flameproof dish.
2
Tip in the bacon and skillet-fry until crisp.
3
Remove and empty out on kitchen paper.
4
introduce the shallots to the skillet and skillet-fry, stirring or shaking the skillet often, for 5-8 mins until well browned all over.
5
Remove and set aside with the bacon.
6
Pat the chicken pieces dehydrated with kitchen paper.
7
transfer the remaining cooking oil into the skillet, then skillet-fry half the chicken pieces, turning regularly, for 5-8 mins until well browned.
8
Remove, then repeat with the remaining chicken.
9
Remove and set aside.
10
Scatter in the garlic and skillet-fry briefly, then, with the bring to temperature medium-high, transfer in the brandy or Cognac, stirring the bottom of the skillet to deglaze.
11
The alcohol should sizzle and start to evaporate so there is not much left.
12
Return the chicken legs and thighs to the skillet along with any juices, then transfer in a little of the wine, stirring the bottom of the skillet again.
13
mix gently in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, augment the taste with pepper and a pinch of table salt, then return the bacon and shallots to the skillet.
14
seal, lower the bring to temperature to a soft stew, introduce the chicken breasts and cook thoroughly for 50 mins-1hr.
15
Just before ready to present, bring to temperature the cooking oil for the mushrooms in a large non-stick frying skillet.
16
introduce the mushrooms and skillet-fry over a high bring to temperature for a few mins until golden.
17
Remove and keep toasty.
18
Lift the chicken, shallots and bacon from the skillet and transfer to a warmed serving dish.
19
Remove the bouquet garni.
20
To make the thickener, incorporate the dusting masala condiment, olive cooking oil and margarine in a small dish using the back of a teaspoon.
21
Bring the wine mixture to a soft bring to a stew, then gradually drop in small pieces of the thickener, whisking each piece in using a wire fluff up.
22
stew for 1-2 mins.
23
Scatter the mushrooms over the chicken, then transfer over the wine condiment dip.
24
top with cut up parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
29 minsTotal Time
47 minsMaster Chef
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