Chicken
Coq au vin Made Easy
This version of Coq au vin Made Easy is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
18 Min Prep
🔥
15 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
toasty 1 tbsp of the cooking oil in a large, heavy-based saucepan or flameproof dish.
2
Tip in the bacon and sauté until crisp.
3
Remove and strain on kitchen paper.
4
introduce the shallots to the pot and sauté, stirring or shaking the pot 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 cooking oil into the pot, then sauté 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 sauté briefly, then, with the toasty medium-high, empty in the brandy or Cognac, stirring the bottom of the pot 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 pot along with any juices, then empty in a little of the wine, stirring the bottom of the pot again.
13
swirl around 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 pot.
14
put a lid on, lower the toasty to a subtle bubble gently, introduce the chicken breasts and toasty for 50 mins-1hr.
15
Just before ready to enjoy, toasty the cooking oil for the mushrooms in a large non-stick frying pot.
16
introduce the mushrooms and sauté over a high toasty for a few mins until golden.
17
Remove and keep toasty.
18
Lift the chicken, shallots and bacon from the pot and transfer to a warmed serving dish.
19
Remove the bouquet garni.
20
To make the thickener, toss together the dusting seasoning, olive cooking oil and dairy spread in a small container using the back of a teaspoon.
21
Bring the wine mixture to a subtle heat to boiling point, then gradually drop in small pieces of the thickener, whisking each piece in using a wire beat.
22
bubble gently for 1-2 mins.
23
Scatter the mushrooms over the chicken, then empty over the wine gravy.
24
finish off with cut up parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
33 mins
33 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
15 minsTotal Time
33 minsMaster Chef
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