Dinner

Coq au Vin

Name: Coq au Vin
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Cuisine: French
Ingredients: 1½ tbsp olive oil; 3 rashers (100g) dry-cured bacon, chopped; 12 small small shallots; 2 (460g) chicken legs; 4 (650g) chicken thighs; 2 (280g) chicken breasts; 3 finely chopped garlic, finely chopped; 3 tbsp brandy; 600ml red wine; 150ml chicken stock; 2 tsp tomato purée; 3 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; parsley, chopped, for garnish, garnish; 250g chestnut mushrooms; 2 tbsp plain flour; 1 tsp butter; pepper, to taste; salt, a pinch

A classic French braised chicken dish with bacon, shallots, mushrooms, and a rich red-wine sauce.

1 hr 30 min
650 kcal
French

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat 1 tbsp of the olive oil in a large heavy-based saucepan or flameproof dish.
Step 2:
Add the bacon and fry until crisp.
Step 3:
Remove the bacon and drain it on kitchen paper.
Step 4:
Add the shallots to the pan and fry, stirring or shaking the pan often, for 5–8 minutes until browned all over.
5–8 min
Step 5:
Remove the shallots and set them aside with the bacon.
Step 6:
Pat the chicken pieces dry with kitchen paper.
Step 7:
Pour the remaining olive oil into the pan and fry half of the chicken pieces, turning regularly, for 5–8 minutes until well browned.
5–8 min
Step 8:
Remove the chicken, then repeat with the remaining chicken pieces and set aside.
Step 9:
Add the garlic and fry briefly.
Step 10:
Set the heat to medium-high, add the brandy, and stir the bottom of the pan to deglaze; let the alcohol sizzle and evaporate until little remains.
Step 11:
Return the chicken legs and thighs to the pan with any juices, then add a little of the red wine and stir the bottom of the pan again.
Step 12:
Stir in the remaining wine, chicken stock, and tomato purée. Add the thyme, rosemary, and bay leaves, then season with pepper and a pinch of salt.
Step 13:
Return the bacon and shallots to the pan. Cover, reduce the heat to a gentle simmer, add the chicken breasts, and cook for 50 minutes to 1 hour.
50 min
Step 14:
Just before serving, heat olive oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over high heat for a few minutes until golden, then remove and keep warm.
Step 15:
Lift the chicken, shallots, and bacon from the pan and transfer them to a warmed serving dish. Remove the herbs.
Step 16:
Mix the flour, olive oil, and butter in a small bowl using the back of a teaspoon to make a thickener.
Step 17:
Bring the wine mixture to a gentle boil, then gradually add small pieces of the thickener, whisking in each piece. Simmer for 1–2 minutes.
1–2 min
Step 18:
Scatter the mushrooms over the chicken, pour over the wine sauce, and garnish with chopped parsley.