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Coq-au-Vin
Coq au Vin is a traditional French recipe for a the classic dish of chicken stewed slowly in red wine. The full recipe is presented here and I hope you enjoy this classic French version of Coq au Vin.
prep time
20 minutes
cook time
210 minutes
Total Time:
230 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesFrench Recipes
This is a truly classic French dish for chicken in red wine sauce. Originally this was a French peasant dish for using-up old chickens and cockerels and making them palatable this is one of the world's great classic dishes. But it works equally well with modern ingredients.
Ingredients:
9 or 10 rashers of streaky bacon cut into 2cm squares
6 portions of chicken thighs
2 medium onions roughly chopped
2 tomatoes, blanched, peeled and diced
6 garlic cloves, finely chopped
1 medium
chilli (seeded and very-finely chopped)
2 tsp freshly-chopped thyme
300g finely-chopped mushrooms
80g unsalted butter (diced)
3 tbsp plain flour
2
bayleaves
1 tsp
oregano
1 tsp
basil
sprig of
rosemary
Olive oil
250ml vegetable or chicken stock
1 bottle (750ml) of burgundy or Chianti red wine
Method:
Boil some water and de-salt the bacon by simmering gently for 5 minutes. Transfer to a frying pan and fry until cooked. Transfer the cooked bacon to a casserole dish in which the ingredients will all eventually be added.
Add more olive oil to the frying pan and sauté the onions, garlic, chilli, mushrooms and herbs until the onions are soft and golden. Transfer this to the casserole dish. Prepare the frying pan again and fry the chicken pieces until they are golden brown on all sides. Once cooked gently transfer to the casserole dish.
Keep any fat in the frying pan and add 4/5 tablespoons of olive oil. Heat this gently and add the dices butter. Fry the butter until molten and add the flour to form a roux. Ensure that the flour is cooked and gently add-in the wine, stirring all the time to thin-down the roux. Keep adding wine until the pan can hold no more, then pour the hot liquor over the ingredients in the casserole dish. Add the remaining wine and the stock, cover and cook in the over at 150°C (300°F/Gas Mark 2)–180°C (350°F/Gas Mark 4) for 3–3.5 hours.
Serve with creamy mashed potatoes, Julienne carrots and mange-tout.
