Chicken
Homemade Coq au vin
This version of Homemade Coq au vin is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
7 Min Prep
🔥
31 Min Cook
🍽️
3 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 fat 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
mix 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
empty the remaining fat 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 bring to temperature 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
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 pot.
14
wrap, lower the bring to temperature to a bland stew, mix in the chicken breasts and prepare for 50 mins-1hr.
15
Just before ready to offer, bring to temperature the fat for the mushrooms in a large non-stick frying pot.
16
mix in the mushrooms and shallow fry 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 pot and transfer to a warmed serving dish.
19
Remove the bouquet garni.
20
To make the thickener, purée the ground mix, olive fat and margarine in a small mixing bowl using the back of a teaspoon.
21
Bring the wine mixture to a bland bring to a stew, then gradually drop in small pieces of the thickener, whisking each piece in using a wire fluff up.
22
stew for 1-2 mins.
23
Scatter the mushrooms over the chicken, then empty over the wine gravy.
24
top with finely sliced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
31 minsTotal Time
38 minsMaster Chef
Find the perfect recipe for every occasion with our growing collection of delicious homemade dishes. From quick weeknight dinners to elegant holiday meals, every recipe is designed to deliver outstanding flavor using everyday ingredients. Clear instructions, cooking tips, and preparation guidance make it simple to achieve excellent results every time. Discover exciting international cuisines, healthy alternatives, and comforting family favorites that inspire creativity and confidence in your cooking journey.
You May Also Like
Best Brie wrapped in prosciutto & brioche Recipe
View Recipe
Best French Omelette Recipe
View Recipe