🌍World
Coq au Vin
The great French chicken braise — slow-cooked in red wine with mushrooms, bacon and pearl onions until meltingly tender.
15 min
Prep
1 hr 15 min
Cook
Medium
Difficulty
15
Ingredients
7
Steps
Ingredients
Servings
- 1 chicken leg and thigh (bone-in, about 300 gm)
- 2 rashers smoked bacon, chopped
- 1 tbspn olive oil
- 6 small button mushrooms, halved
- 6 small shallots or pearl onions, peeled
- 1 clove garlic, crushed
- 1 tbspn tomato purée
- 200 ml red wine
- 100 ml chicken stock
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tbspn plain flour
- Knob of butter
- Salt and pepper
- Fresh parsley, chopped
Method
- 1
Season the chicken with salt and pepper. Heat the oil in a small casserole and brown the chicken on all sides. Remove and set aside.
- 2
Fry the bacon until crisp. Add the shallots and cook for until golden.
- 3
Add the garlic, flour and tomato purée. Stir and cook for .
- 4
Pour in the red wine and stock, scraping up the browned bits. Add the bay leaf and thyme.
- 5
Return the chicken to the pan. Cover and simmer gently for .
- 6
Add the mushrooms and cook uncovered for more until the sauce thickens and the chicken is very tender.
- 7
Stir in the butter, remove the herbs, check seasoning, and serve scattered with parsley.
Notes
- This is a dish that genuinely improves if made ahead and reheated.
- Serve with crusty bread, mashed potato, or egg noodles.
- Any robust red wine works — it does not need to be Burgundy.