Chicken
Coq au vin Made Simple
This version of Coq au vin Made Simple is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
5 Min Prep
🔥
36 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
mildly hot 1 tbsp of the cooking oil in a large, heavy-based saucepan or flameproof dish.
2
Tip in the bacon and shallow fry until crisp.
3
Remove and empty out on kitchen paper.
4
toss in the shallots to the pot and shallow fry, 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 dehydrated with kitchen paper.
7
transfer the remaining cooking oil into the pot, then shallow 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 shallow fry briefly, then, with the mildly hot medium-high, transfer 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 transfer in a little of the wine, stirring the bottom of the pot again.
13
agitate in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, fragrant element with pepper and a pinch of table salt, then return the bacon and shallots to the pot.
14
seal, lower the mildly hot to a soft bubble gently, toss in the chicken breasts and oven-cook for 50 mins-1hr.
15
Just before ready to offer, mildly hot the cooking oil for the mushrooms in a large non-stick frying pot.
16
toss in the mushrooms and shallow fry over a high mildly hot for a few mins until golden.
17
Remove and keep mildly hot.
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, agitate the baking flour, olive cooking oil and margarine in a small dish using the back of a teaspoon.
21
Bring the wine mixture to a soft bubble, then gradually drop in small pieces of the thickener, whisking each piece in using a wire fluff up.
22
bubble gently for 1-2 mins.
23
Scatter the mushrooms over the chicken, then transfer over the wine coulis.
24
finish off with diced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
41 mins
41 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
36 minsTotal Time
41 minsMaster Chef
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