Chicken
Coq au vin Recipe At Home
If you enjoy authentic Coq au vin Recipe At Home cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
9 Min Prep
🔥
42 Min Cook
🍽️
2 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 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
mix in the shallots to the skillet and sauté, 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
stream in the remaining oil into the skillet, 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 scalding up medium-high, stream in 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 stream in 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, essence 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 soft stew, mix in the chicken breasts and scalding up for 50 mins-1hr.
15
Just before ready to enjoy, scalding up the oil for the mushrooms in a large non-stick frying skillet.
16
mix in the mushrooms and sauté over a high scalding up 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, combine the baking flour, olive oil and dairy spread 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 whip.
22
stew for 1-2 mins.
23
Scatter the mushrooms over the chicken, then stream in over the wine condiment dip.
24
decorate with finely sliced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
42 minsTotal Time
51 minsMaster Chef
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