Coq au vin
- Angela Nilsen
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Serves 6
More effort
Prep: 25 mins
Cook: 1 hr and 20 mins
A star rating of 4.7 out of 5.120 ratingsRate
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Try our coq au vin recipe. We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour
Freezable
Egg-free
Nut-free
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Test kitchen tips for making coq au vin:
- We always take the time to brown the chicken well before adding the wine. Those golden, caramelised bits left in the pan add flavour to the sauce and help create a richer sauce.
- Don't worry about using an expensive bottle of wine here; use a good-quality red that you'd drink. A red burgundy is classic, and save the special bottles for the table.
- If entertaining, we make coq au vin a day ahead. The flavours develop beautifully overnight, and all you need to do before serving is gently reheat it on the hob.
- We like to serve coq au vin with creamy mashed potatoes or crusty bread to soak up the delicious sauce, and a simple green vegetable side such as steamed green beans or broccoli.
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal483
-
fat21g
-
saturates6g
-
carbs7g
low
-
sugars2g
low
-
fibre2g
-
protein43g
high
-
salt0.9g
low
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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.
Angela Nilsen
Angela Nilsen has spent her career teaching and writing about food for books, magazines and newspapers in the UK and Canada. She was Food Editor of BBC Good Food Magazine for 10 years, winning awards for her 'Ultimate' series, and now works as a freelance writer and editor. See more of Angela's recipes
Recipe from Good Food magazine, February 2012
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A star rating of 4.7 out of 5.120 ratings
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