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Coq au vin
- Preparation and cooking time
- Serves 4
Chicken red wine stew
- Red wine, stock, balsamic vinegar
- STEP 1Fry up lardons and shallots. Add mushrooms. Add chicken pieces and cook. Add chicken stock, cube or gel. Add a generous helping of plain flour and stir. Add 250ml of boiling water. Add half bottle of wine and cook in 140 oven for about 1 hr. Take out and add brandy, more wine, about third bottle and a good glut of balsamic vinegar. Leave for another hour. Take out and add a couple teaspoons sugar. Cook for further 30 mins to 45 mins at least. After this you can lower heat to 100 to keep warm in oven before serving. Goes well with potatoes, cauli cheese and garlic bread