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COQ AU VIN RECIPE
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
The following recipe is from BBC Goodfood
Ingredients
35 ml olive oil
100g smoked back bacon, fat trimmed, chopped
12 small shallots, peeled
2 chicken legs (460g), skin removed
4 chicken thighs with bone and skin (650g), skin removed
2 skinless, boneless chicken breasts (280g)
3 garlic cloves, finely chopped
75ml brandy or Cognac
600ml red wine
150ml good-quality chicken stock
10ml tomato purée
3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
small handful chopped flat-leaf parsley, to garnish
For the mushrooms
35ml olive oil
250g chestnut mushrooms, halved if large
For the thickener
50ml plain flour
8ml olive oil
5ml softened butter
Method
STEP 1
Heat 25ml olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers (slices) and fry until crisp. Remove and drain on kitchen paper.
STEP 2
Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
STEP 3
Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
STEP 4
Pour ½ tbsp (37ml) olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
STEP 5
Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp (75ml) brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
STEP 6
Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
STEP 7
Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp (10ml) tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
STEP 8
Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins – 1hr.
STEP 9
Just before ready to serve, heat 1 ½ tbsp (37ml) olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
STEP 10
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
STEP 11
To make the thickener, mix 2 tbsp (50ml) plain flour, 1 ½ tsp (7.5ml) olive oil and 1 tsp (5ml) softened butter in a small bowl using the back of a teaspoon.
STEP 12
Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
STEP 13
Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
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INGREDIENTS
COOKING METHODS
FOOD
GRILL-BBQ
OVEN BAKED
STOVE TOP
OTHERS
COOKWARE AND USTENSILS
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