Coq au vin
Chicken
Chicken
6 servings
703 cal/serving
Instructions
1
Step 1
Heat 1 tbsp olive oil in a large pan and fry the bacon until crisp; remove and drain on kitchen paper.
Olive OilBacon
2
Step 2
Fry the shallots in the pan until well browned all over, then remove and set aside with the bacon.
Shallots
3
Step 3
Pat the chicken dry, add the remaining oil, brown the chicken pieces in two batches until well browned, then remove and set aside.
Olive OilChicken LegsChicken ThighsChicken Breasts
4
Step 4
Scatter in the garlic and fry briefly, then deglaze the pan with the brandy.
GarlicBrandy
5
Step 5
Return the chicken legs and thighs to the pan, pour in a little red wine and stir to loosen any browned bits.
Chicken LegsChicken ThighsRed Wine
6
Step 6
Add the remaining red wine, chicken stock, tomato purée and the bouquet garni (thyme, rosemary, bay leaves); return the bacon and shallots, add the chicken breasts, cover and simmer 50–60 minutes.
Red WineChicken StockTomato pureeThymeRosemaryBay leavesBaconShallotsChicken Breasts
7
Step 7
Heat oil in a large non-stick frying pan and fry the mushrooms over high heat until golden; keep warm.
Olive OilChestnut mushroom
8
Step 8
Transfer the chicken, shallots and bacon to a warmed serving dish and remove the bouquet garni.
Chicken LegsChicken ThighsChicken BreastsShallotsBacon
9
Step 9
Mix the flour, olive oil and butter in a small bowl using the back of a teaspoon to form small pieces of thickener.
Plain flourOlive OilButter
10
Step 10
Bring the wine sauce in the pan to a gentle boil, whisk in small pieces of the thickener and simmer 1–2 minutes.
11
Step 11
Scatter the mushrooms over the chicken, pour over the wine sauce and garnish with chopped parsley.
Chestnut mushroomParsley