Coq Au Vin Recipe
When it was a ‘Chicken Tonight’ night I would cook coq au vin. Because it is easy to do and so delicious to boot. When I first learned to cook this recipe, I cooked it for weeks on end!
Why not, I thought, it has all my favourite things: chicken, mushrooms and bacon bits. 🙂 It was only when the family start mentioning about going vegetarian that I took the hint that perhaps I was feeding them too much chicken. 🙂
Anyway, here is the recipe of this fabulous chicken dish!
- 5 tbsp olive oil
- 100g smoked back bacon, fat trimmed, chopped
- 12 small shallots, peeled & halved
- 8-10 plump chicken thighs
- 3-4 garlic cloves, finely chopped
- 3 tbsp brandy or Cognac
- 600ml red wine
- 150ml chicken stock or 2 chicken bouillon dissolved in 150ml of hot/boiling water
- 2 tsp tomato purée
- 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
- 1½ tbsp olive oil
250g chestnut mushroom, halved if large
- 2 tbsp plain flour
- 1 tsp softened butter
- Heat 1 tbsp of the oil in a large, heavy-based casserole pan.
- Quickly fry the bacon until crisp. Remove and drain over kitchen paper towels.
- Add the shallots to the pan and fry until softened and brown. Again, remove from the pan and set aside with the bacon.
- Wash the chicken thighs and drain. Pat dry with some kitchen paper.
- Pour two tablespoons of olive oil into the casserole pan. Fry the chicken thighs until golden brown all over. Remove and set aside.
- Fry the garlic over medium heat until fragrant.
- Pour in the brandy (or Cognac), stirring the bottom of the pan to deglaze.
- Return the chicken thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni,
- season with pepper and a salt according to taste.
- Drop in the bacon and shallots to the pan.
- Cover the casserole, lower the heat to a low simmer and cook for an hour.
- In a frying pan, heat the rest of the olive oil and fry the mushrooms.
- Tip in the mushrooms to the chicken casserole during the last 5 minutes of cooking time.
- Lift the chicken and bits into a serving platter (discard the bouquet garni), leaving the sauce in the casserole to continue simmering.
- In a dish quickly dissolve the flour in 3 tbsp of hot water. Add the butter and the remaining olive oil. Gradually pour this thickener into the simmering sauce while stirring all the time. Leave to simmer for a minute. Then pour all over the chicken.
Enjoy with freshly boiled rice 🙂