Coq au vin

This classic winter warmer from France works well with baked or mashed potatoes. A dish that predates recipe books is found all over France. In some regions, the red wine is replaced with white wine or even champagne. The recipe looks complicated but is easy to follow and results in a smoky, rich-flavoured dish every time.

The addition of red chilli adds an addiutional level of flavour not found in the original, but is worth trying!

Coq au vin

It is a classic French dish in which chicken is braised in red wine. In some parts of France, white wine and even champagne are used instead. The French word 'coq' implies that a rooster should be used, but any chicken can be used.

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Prep Time 1 day d 45 minutes mins

Cook Time 55 minutes mins

Total Time 1 day d 1 hour hr 40 minutes mins

Course Main Course

Cuisine French

Servings 4 people

Calories 380 kcal

Equipment

• 1 Large ceramic bowl
• 1 colander
• 1 casserole / Dutch oven
• 1 Frying pan

Ingredients

  

Marinade

• 3.5 pound chicken cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
• 3 med carrots diced
• 2 sticks celery sliced
• 1 med onion diced
• 4 cloves garlic chopped
• 2 fresh bay leaves (or dried)
• 3 spigs fresh thyme
• 1 bottle red wine

Browning the chicken

• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp plain flour
• 1 pinch rock salt
• 1 tsp black pepper ground

Garnish

• 200 g bacon lardons
• 25 pearl onions
• 100 g button mushrooms

Instructions

 

Marinate

• Prepare the chicken and other ingredients to be marinated and place in a large ceramic bowl. Add the wine, cover it with cling film, and marinate it for 24 in a fridge.
• 24 hours later, drain the marinade into a bowl using a colander. Leave to drain for 45 minutes. Retain the liquid for later use.

Prepare the garnish

• Place the pearl onions and chicken stock in a pan and simmer until the onions are just cooked (about 20 minutes)
• Separate the chicken from the vegetables/herbs and pat dry with kitchen towels. When dry, dust with plain flour. Season with salt and pepper.

Brown the chicken

• Brown the chicken in a large casserole with the olive oil and butter. Remove to a bowl when cooked (5-7mins) and set aside.

Bring it together

• Add the vegetables and herbs to the casserole pan and cook for 5 minutes on a moderate heat.
• Add the browned chicken, reduced stock and marinade to the casserole, and cook for 20 mins.

Prepare and add the garnish

• While the browned chicken, vegetables, herbs and marinade are cooking, fry the bacon lardons in a non-stick frying pan for 45 seconds. Add the button mushrooms and cook for a further four minutes. Add to the browned chicken when ready.

Keyword chicken, coq, red wine, vin

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