Coq au vin

Coq au vin

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(10 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 20 mins

Skill level

Moderately easy

Servings

Serves 6

This classic French chicken casserole has been given a healthy makeover but still has a rich, deep flavour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
420
protein
46.9g
carbs
7.3g
fat
13.2g
saturates
3.2g
fibre
1.3g
sugar
1.7g
salt
1.4g

Ingredients

  • 1½ tbsp olive oil
  • 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
  • 12 small shallots, peeled
  • 2 free-range chicken legs (460g), skin removed
  • 4 free-range chicken thighs with bone and skin (650g), skin removed
  • 2 free-range, skinless, boneless chicken breasts (280g)
  • 3 garlic cloves, finely chopped
  • 3 tbsp brandy or Cognac
  • 600ml red wine
  • 150ml good-quality chicken stock
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
  • small handful chopped flat-leaf parsley, to garnish

For the mushrooms

  • 1½ tbsp olive oil
  • 250g chestnut mushrooms, halved if large

For the thickener

  • 2 tbsp plain flour
  • 1½ tsp olive oil
  • 1 tsp softened butter

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe from Good Food magazine, February 2012

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Comments

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chelseadickenson's picture
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Halfway through I realised I only had 200ml of wine but it didn't matter - it was still gorgeous! Also didn't use any brandy and it was still really, really delicious. Ingenious way of thickening the sauce - I will be using that trick again.

remehardiman1's picture

This is a lovely dish with great flavour. Was easy to make and went down really well with the family.

blondie50's picture
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Made this for a dinner party, went down really well, very tasty & easy to make.

ianfew's picture
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Cooked this for an evening dinner with close friends and did not disappoint, lovely dish. Went well with buttered new potatoes and fresh green beans. And of course washed down with some good plonk.

dianne383's picture
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Delicious, didn't thicken the sauce. Halved the wine and brandy, and increased the stock for a less intense flavour. Great dish on second day if any left over!

dysfcuktional's picture
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One of my absolute favourites - you can get away with using far less chicken than the recipe says and as I don't use brandy, I bung in any other booze to hand - so far I've used vermouth on one occasion, Jack Daniels on another and even dry sherry - still great! :D

jb5370's picture
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Lovely rich sauce - didn't need to thicken mine for some reason!

rich1e's picture
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Made this last night but omitted all the dairy for a lactose intolerant friend. Worked brilliantly and produced a rich tasting and glossy sauce. Will definitely be making it again!

millieted's picture
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Brilliant recipe. Really easy and tasty

emmaleg's picture
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I loved this recipe - it was ever so tasty and the sauce was lovely and glossy. It was an ingenious way of thickening the sauce - will definitely give that method a go with other casseroles.

jamillie's picture
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tasty - lovely rich sauce!

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