Chicken
How To Make Coq au vin
Learn how to prepare How To Make Coq au vin with this simple recipe. Perfect for Chicken and ideal for France lovers....
⏱️
16 Min Prep
🔥
29 Min Cook
🍽️
5 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 sauté until crisp.
3
Remove and strain on kitchen paper.
4
introduce 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 arid with kitchen paper.
7
stream in the remaining fat 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 bring to temperature medium-high, stream in 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 stream in in a little of the wine, stirring the bottom of the wok again.
13
mix gently in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, scented element with pepper and a pinch of table salt, then return the bacon and shallots to the wok.
14
seal, lower the bring to temperature to a subtle low-boil, introduce the chicken breasts and low-boil for 50 mins-1hr.
15
Just before ready to present, bring to temperature the fat for the mushrooms in a large non-stick frying wok.
16
introduce 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 wok and transfer to a warmed serving dish.
19
Remove the bouquet garni.
20
To make the thickener, mix gently the baking flour, olive fat and dairy spread in a small mixing bowl using the back of a teaspoon.
21
Bring the wine mixture to a subtle heat to boiling point, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whip.
22
low-boil for 1-2 mins.
23
Scatter the mushrooms over the chicken, then stream in over the wine condiment dip.
24
decorate with diced parsley.
Recipe Information
Cuisine
France
France
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
29 minsTotal Time
45 minsMaster Chef
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