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Best Coq au vin Recipe
Chicken

Best Coq au vin Recipe

Learn how to prepare Best Coq au vin Recipe with this simple recipe. Perfect for Chicken and ideal for France lovers....

⏱️

12 Min Prep

🔥

18 Min Cook

🍽️

4 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
scalding up 1 tbsp of the fat in a large, heavy-based saucepan or flameproof dish.
2
Tip in the bacon and skillet-fry until crisp.
3
Remove and sieve on kitchen paper.
4
mix in 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 parched with kitchen paper.
7
empty the remaining fat 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 scalding up medium-high, empty 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 empty in a little of the wine, stirring the bottom of the skillet again.
13
agitate 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 scalding up to a gentle bubble gently, mix in the chicken breasts and prepare for 50 mins-1hr.
15
Just before ready to dish up, scalding up the fat for the mushrooms in a large non-stick frying skillet.
16
mix in the mushrooms and skillet-fry over a high scalding up for a few mins until golden.
17
Remove and keep mildly hot.
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 ground mix, olive fat and dairy spread in a small mixing bowl using the back of a teaspoon.
21
Bring the wine mixture to a gentle bubble, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whip.
22
bubble gently for 1-2 mins.
23
Scatter the mushrooms over the chicken, then empty over the wine gravy.
24
finish off with finely sliced parsley.

Recipe Information

Cuisine
France
Course
Chicken
Diet
Non-Vegetarian
Total Time
30 mins

Recipe Time chart

Preparation Time

12 mins

Cooking Time

18 mins

Total Time

30 mins
#france #chicken #non-vegetarian
Author

Master Chef

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