Chicken
Easy Coq au vin Recipe
This version of Easy Coq au vin Recipe is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
17 Min Prep
🔥
22 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
fiery 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 filter on kitchen paper.
4
mix in the shallots to the wok and sauté, stirring or shaking the wok 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
transfer the remaining oil into the wok, 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 fiery up medium-high, transfer in the brandy or Cognac, stirring the bottom of the wok 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 wok along with any juices, then transfer in a little of the wine, stirring the bottom of the wok again.
13
agitate in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, savor with pepper and a pinch of table salt, then return the bacon and shallots to the wok.
14
put a lid on, lower the fiery up to a soft low-boil, mix in the chicken breasts and toast for 50 mins-1hr.
15
Just before ready to dish up, fiery up the oil for the mushrooms in a large non-stick frying wok.
16
mix in the mushrooms and sauté over a high fiery up for a few mins until golden.
17
Remove and keep toasty.
18
Lift the chicken, shallots and bacon from the wok and transfer to a warmed serving dish.
19
Remove the bouquet garni.
20
To make the thickener, pulse the baking flour, olive oil and dairy spread in a small container using the back of a teaspoon.
21
Bring the wine mixture to a soft bring to a low-boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire beat.
22
low-boil for 1-2 mins.
23
Scatter the mushrooms over the chicken, then transfer over the wine gravy.
24
finish off with finely sliced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
39 mins
39 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
22 minsTotal Time
39 minsMaster Chef
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