Description
Coq au vin is a classic French recipe of chicken cooked in red wine with onions, carrots, mushrooms and broth.
Ingredients
Scale
- 1.6kg chicken, jointed
- olive oil, for frying
- 100g streaky bacon lardons
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, finely chopped
- Bouquet garni (thyme, parsley stalks, bay leaf)
- 2 tbsp tomato purée
- 600ml red wine
- 400ml chicken stock
- For the garnish
- 25g butter
- 250g baby onions
- 250g button mushrooms
Instructions
- Heat the oil in a large casserole pan. Fry the chicken jointed skin side down for 5 mins until golden, but not deeply browned. Turn and fry for another 5 mins, then add the lardons and fry for another 5 mins until crisp. The chicken should be deeply golden by this stage.
- Add the onion and carrot and cook for 5 mins until softened. Stir in the garlic and bouquet garni, then cook for another minute. Stir in the tomato purée and simmer for a further minute. Pour in the wine and stock and add seasoning, then simmer everything down by a third.
- Tip in the chicken pieces and lardons and nestle them into the sauce with the herbs, so they are half covered by the liquid. Cover and simmer gently for 45 mins until the chicken is cooked through and tender.
- For the garnish, melt the butter in a frying pan. Add the onions and cook for 3 mins until starting to colour. Stir in the mushrooms and cook for a further 8 mins until softened and slightly coloured. Add a splash of water if the onions start to catch. Remove from the heat and season.
- When the chicken is cooked, remove the bouquet garni and discard. Stir the onions and mushrooms into the chicken, then simmer for 5 mins. Replace the lid and keep warm on a gentle heat while you prepare the potatoes.
- Serve with mash or boiled potatoes and a green salad.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Method: Main course
- Cuisine: French
Nutrition
- Calories: 637 calories
- Sugar: 12 grams
- Fat: 30 grams
- Carbohydrates: 18 grams
- Protein: 60 grams