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Coq au vin

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  • Olive Oil - 1½ tbsp
  • Bacon - 3 rashers (100g) chopped dry-cured
  • Shallots - 12 small
  • Chicken Legs - 2 (460g)
  • Chicken Thighs - 4 (650g)
  • Chicken Breasts - 2 (280g)
  • Garlic - 3 finely chopped
  • Brandy - 3 tbsp
  • Red Wine - 600ml
  • Chicken Stock - 150ml
  • tomato puree - 2 tsp
  • thyme - 3 sprigs
  • Rosemary - 2 sprigs
  • bay leaves - 2
  • parsley - garnish
  • chestnut mushroom - 250g
  • plain flour - 2 tbsp
  • butter - 1 tsp


  • Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish.
  • Tip in the bacon and fry until crisp.
  • Remove and drain on kitchen paper.
  • Add the 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.
  • Pat the chicken pieces dry with kitchen paper.
  • Pour the remaining 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.
  • Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the 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.
  • Return the chicken legs and 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 pinch of salt, then return the bacon and shallots to the pan.
  • Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
  • Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan.
  • Add the mushrooms and fry over a high heat for a few mins until golden.
  • Remove and keep warm.
  • Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish.
  • Remove the bouquet garni.
  • To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon.
  • 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.
  • Scatter the mushrooms over the chicken, then pour over the wine sauce.
  • Garnish with chopped parsley.

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