Coq au vin

Name: Coq au vin
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ tbsp Olive Oil; 3 rashers (100g) chopped dry-cured Bacon; 12 small Shallots; 4 (800g) Chicken Thighs; 3 finely chopped Garlic; 3 tbsp Brandy; 600ml Red Wine; 150ml Chicken Stock; 2 tsp tomato puree; 3 sprigs thyme; 2 sprigs Rosemary; 2 bay leaves; garnish parsley; 250g chestnut mushroom; 2 tbsp plain flour; 1 tsp butter

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Serves 4 951 kcal per serving Prep 10 min Cook 1 h

Ingredients

1½ tbsp Olive Oil
3 rashers (100g) chopped dry-cured Bacon
12 small Shallots
4 (800g) Chicken Thighs
3 finely chopped Garlic
3 tbsp Brandy
600ml Red Wine
150ml Chicken Stock
2 tsp tomato puree
3 sprigs thyme
2 sprigs Rosemary
2 bay leaves
garnish parsley
250g chestnut mushroom
2 tbsp plain flour
1 tsp butter

Instructions

Heat 1 tablespoon of the olive oil in a large heavy-based saucepan or flameproof casserole over medium heat. Add the bacon and fry until crisp. Transfer to paper towels. Add the shallots to the pan and cook, stirring or shaking the pan, until well browned all over. Remove and set aside with the bacon.
Pat the chicken pieces dry. Add the remaining oil to the pan and brown the chicken in batches, turning regularly, until golden. Remove and set aside.
Add the garlic and cook briefly until fragrant. Increase the heat to medium-high, pour in the brandy and scrape the base of the pan to deglaze. Let it bubble so the alcohol evaporates.
Return the chicken legs and thighs with any juices to the pan. Pour in a little of the red wine, scraping again, then add the remaining wine, chicken stock and tomato purée. Add the thyme, rosemary and bay leaves, season with pepper and a little salt, then return the bacon and shallots. Cover, reduce to a gentle simmer, add the chicken breasts and cook for 50–60 minutes, until tender.
Shortly before serving, heat a little oil in a large frying pan and sauté the mushrooms over high heat until golden. Keep warm.
Lift the chicken, bacon and shallots onto a warmed serving dish and remove the herbs and bay leaves from the sauce. Mix the flour, olive oil and butter to a paste. Bring the sauce to a gentle boil and whisk in small pieces of the paste, a little at a time, until thickened. Simmer for 1–2 minutes.
Scatter the mushrooms over the chicken, spoon over the wine sauce and garnish with chopped parsley.

Tips

Use a full-bodied red wine like Pinot Noir or Burgundy to create the deep, authentic purple sauce.
Sear the chicken in bacon fat (lardons) to infuse the meat with a smoky, savory depth.
Cook the mushrooms and pearl onions separately and add them at the end so they retain their shape and texture.

Variations

Coq au Blanc: Use dry white wine and a splash of cream for a lighter, more delicate version of the dish.
Slow Cooker: Brown the chicken and bacon first, then braise in the slow cooker on low for 6-8 hours.

Storage

Like many stews, this tastes even better the next day. Refrigerate for up to 3 days or freeze for up to 2 months.

Serving Suggestions

Serve with buttery mashed potatoes or wide egg noodles to soak up the rich wine sauce.
Garnish with plenty of fresh parsley and serve with a glass of the same wine used in the cooking.