Coq au vin
This traditional French casserole sits in a rich red wine sauce and uses a whole jointed chicken, perfect for feeding hungry hordes
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours plus overnight marinating
- Put the chicken joints, garlic and wine in a non-metallic bowl and marinate overnight in the fridge.
- The next day, heat the oven to 180C/fan 160C/gas 4. Remove the chicken from the marinade (keep the marinade for later). Pat the chicken dry with kitchen paper.
- Heat 1 tbsp oil in a large non-stick frying pan, add the shallots and cook for 10 minutes until golden. Scoop out with a slotted spoon and transfer to a casserole.
- Add the chicken to the same pan and cook, turning until browned all over. Add to the casserole with the shallots.
- Add the bacon and mushrooms to the pan and cook until browned then add into the casserole.
- Add the marinade, stock, bay and thyme to the frying pan and bring to the boil to deglaze. Season and tip into the casserole. Cover with a sheet of baking parchment, put on the lid cook in the oven for 1 hour.
- When cooked take out of the oven, remove the chicken and shallots with a slotted spoon to a serving dish and keep warm. Sift the flour over the remaining sauce and whisk in until smooth. Put on the heat and simmer until the sauce thickens. Stir in the parsley and pour over the chicken.
PER SERVING
655 kcalories, protein 49.8g, carbohydrate 4.3g, fat 44.2 g, saturated fat 13.3g, fibre 1.2g, salt 2.26 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1774642/
http://www.bbcgoodfood.com/recipes/1774642/
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Ingredients
- 1 large chicken , about 2-2.5kg, jointed
- 1 garlic clove , crushed
- 1 bottle red wine
- olive oil
- 12 shallots , peeled
- 250g smoked bacon , diced
- 300g mushrooms , sliced
- 400ml chicken stock
- 1 bay leaf
- 1 sprig thyme
- 20g plain flour
- 1 bunch flat-leaf parsley , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours plus overnight marinating
Ingredients
- 1 large chicken , about 2-2.5kg, jointed
- 1 garlic clove , crushed
- 1 bottle red wine
- olive oil
- 12 shallots , peeled
- 250g smoked bacon , diced
- 300g mushrooms , sliced
- 400ml chicken stock
- 1 bay leaf
- 1 sprig thyme
- 20g plain flour
- 1 bunch flat-leaf parsley , chopped
PER SERVING
655 kcalories, protein 49.8g, carbohydrate 4.3g, fat 44.2 g, saturated fat 13.3g, fibre 1.2g, salt 2.26 g
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26 November 2011
Malina rated this recipe
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28 November 2011
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08 January 2012
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08 January 2012
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