Coq au vin in a rectangular serving dish with spoon

Coq au vin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal420
fat13.2g
saturates3.2g
carbs7.3g
sugars1.7g
fibre1.3g
protein46.9g
low insalt1.4g
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Ingredients

For the mushrooms

For the thickener

Method

  • STEP 1

    Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.

  • STEP 2

    Add 12 peeled 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.

  • STEP 3

    Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.

  • STEP 4

    Pour ½ tbsp olive 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.

  • STEP 5

    Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp 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.

  • STEP 6

    Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.

  • STEP 7

    Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

  • STEP 8

    Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.

  • STEP 9

    Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.

  • STEP 10

    Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.

  • STEP 11

    To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.

  • STEP 12

    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.

  • STEP 13

    Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.

Goes well with

Recipe from Good Food magazine, February 2012

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    Rating: 5 out of 5.53 ratings

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