Coq au vin

Name: Coq au vin
Prep time: 21 min
Cook time: 2 h 10 min
Total time: 2 h 31 min
Yield: 4 servings
Cuisine: France
Ingredients: 1 ½ tbsp olive oil; 3 bacon; 12 shallots; 2 chicken legs; 4 chicken thighs; 2 chicken breasts; 3 garlic; 3 tbsp brandy; 2 ½ cups red wine; ½ cup + 2 tbsp chicken stock; 2 tsp tomato paste; 3 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; garnish parsley; 9 oz chestnut mushrooms; 2 tbsp all-purpose flour; 1 tsp butter

A weekend France dinner made with chicken. Ready in about 2 hours 31 minutes. Difficulty: more effort.

21 minPrep (about)
2 hr 10 minCook (about)
2 hr 31 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredients

2 chicken legs
4 chicken thighs

Fresh & other

3 bacon
12 shallots
2 chicken breasts
3 garlic
3 tbsp brandy
2 ½ cups red wine
½ cup + 2 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
2 tsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
3 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
2 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
9 oz chestnut mushrooms
2 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 tsp butter

Sauces & oils

1 ½ tbsp olive oil

Spices & seasonings (1): bay leaves

2 bay leaves

How to make it

Steps in our own plain words.

Heat 1 tbsp of your oil in a large, heavy-based pot or flameproof dish.
Tip in the bacon.
Fry until crisp.
Remove.
Drain on kitchen paper.
Add the shallots to the pan.
Fry, for 5-8 mins till well browned all over.
Stir or shaking the pan often.
Remove.
Set aside with the bacon.
Pat the chicken bits dry with kitchen paper.
Pour the remaining oil into the pan.
Fry half the chicken pieces, for 5-8 mins until well browned.
Turn regularly.
Remove.
Repeat with the remaining chicken.
Remove.
Set aside.
Scatter in the garlic.
Fry briefly, then, using the heat medium-high.
Pour in your brandy or Cognac, stirring the bottom of your pan to deglaze.
Your alcohol should sizzle plus start to evaporate so there isn't much left.
Return your chicken legs plus thighs to your pan along with any juices.
Pour in a little of the wine.
Stir the bottom of the pan again.
Stir in the rest tomato pur, the stock and of the wineée, drop in the bouquet garni.
Season using pepper and a pinch of salt.
Return your bacon and shallots to the pan.
Cover, lower heat to a gentle simmer.
Add the chicken breasts.
Cook for 50 mins-1hr.
Before ready to serve.
Heat your oil for the mushrooms in a big non-stick frying pan.
Add the mushrooms.
Fry over a high heat for some mins until golden.
Remove.
Keep warm.
Lift the bacon from the pan, shallots and chicken.
Move to a warmed serving dish.
Remove the bouquet garni.
To make the thickener.
Mix the butter, olive oil and flour in a little bowl using the back of a teaspoon.
Bring the wine mix to a gentle boil.
Gradually drop in little bits of the thickener, whisking every piece in using a wire whisk.
Simmer for 1-2 mins.
Scatter the mushrooms over the chicken.
Pour over the wine sauce.
Top with chopped parsley.