Coq au Vin
- 4 pieces of chicken with or without skin (skin=flavour)
- 10 to 12 shallots, skinned
- 140 grams chopped mushrooms
- 150 grams lardons or streaky bacon sliced
- 1/2 bottle good red wine (plus a glass for the chef)
- 200 ml chicken stock
- 1 bay leaf
- 1 or more sprig thyme
- 1 hand full chopped parsley
- 1 splash olive oil for frying
- 20 grams flour or cornflour (optional sauce thickener)
- Put the chicken joints, garlic and wine in a glass bowl and marinate for a few hours or overnight in the fridge.
- When ready to cook , preheat oven to 350F, (180C for fan assisted or 160C, gas mark 4).
- Remove the chicken from the marinade (keep the marinade for later).
- Drip or pat chicken pieces dry.
- If you so desire, you can dredge them in flour before frying.
- Heat the oil in a large non-stick frying pan, add the shallots and sweat for 10 minutes until browned & slightly soft.
- Transfer to a casserole or oven proof dish with a lid.
- Then add the chicken to the same oily pan and brown it all over.
- Add the browned chicken pieces to the casserole with the shallots.
- Next, add the mushrooms & bacon to the pan and cook until browned.
- Add these into the casserole.
- Take the marinade, chicken (or veg) stock, the bay leaf and thyme & add to the pan.
- Bring it to simmering point for a few minutes to melange the flavors.
- Pour this over the ingredients in the casserole dish & cook covered in the oven for around an hour to an hour and 20 mins.
- When it's cooked, remove from the oven.
- You can either eat it like this, or for a thicker sauce, gently take the chicken and shallots out & leave covered to rest.
- Wisk in the flour (or some cornflour) to the remaining sauce while it's simmering.
- Once it has reduced slightly & thickened, return the chicken, shallots & juices.
- Throw in the parsley, season to taste & serve!
chicken, shallots, mushrooms, lardons, red wine, chicken stock, bay leaf, thyme, parsley, olive oil, flour
Taken from cookpad.com/us/recipes/334759-coq-au-vin (may not work)