Chicken
Coq au vin Step By Step
Learn how to prepare Coq au vin Step By Step with this simple recipe. Perfect for Chicken and ideal for France lovers....
⏱️
6 Min Prep
🔥
14 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
bring to temperature 1 tbsp of the lubricate in a large, heavy-based saucepan or flameproof dish.
2
Tip in the bacon and sauté until crisp.
3
Remove and sieve on kitchen paper.
4
stream in 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 lubricate 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 bring to temperature 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
mix gently in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, masala condiment with pepper and a pinch of seasoning, then return the bacon and shallots to the skillet.
14
seal, lower the bring to temperature to a subtle stew, stream in in the chicken breasts and toast for 50 mins-1hr.
15
Just before ready to enjoy, bring to temperature the lubricate for the mushrooms in a large non-stick frying skillet.
16
stream in in the mushrooms and sauté over a high bring to temperature 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, combine the ground mix, olive lubricate and dairy spread in a small mixing bowl using the back of a teaspoon.
21
Bring the wine mixture to a subtle bring to a stew, 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
finish off with diced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
20 mins
20 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
14 minsTotal Time
20 minsMaster Chef
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