Blog Coq au Vin

Coq au Vin

2022 Recipes
 

This week in our series of Winter Warmer specials, we give you the classic French Coq au Vin, a wintry comfort food dish at its best. It embodies the true spirit of French cuisine- a delicious rustic dish that can be prepared in advance and gathers everyone around the table to enjoy hearty food and a good glass of wine.

INGREDIENTS:

  • 4 good quality chicken quarters
  • 300g smoked streaky bacon, rind removed, diced
  • 1 tbs chopped fresh flat-leaf parsley or chives
  • 300g baby button mushrooms, trimmed
  • 3 carrots, chopped in chunks
  • 3 celery sticks, chopped in chunks
  • 2 tbs plain flour
  • 1 small bag of baby onions
  • 1 bottle red wine
  • 2 garlic cloves
  • 3 bay leaves
  • 5 springs fresh thyme
  • Salt and fresh ground black pepper

PREP TIME:

  • 20 min


COOKING TIME:

  • 60 min


DIFFICULTY:

  • Medium


Method:

1. Bring the red wine to the boil and reduce it by a third, to remove the alcohol and concentrate the colour and flavour.
2. Season the chicken with salt and freshly ground pepper, and sprinkle it with some flour.
3. Grease a Dutch Pot with olive oil and then add the chicken in batches, skin-side down, and fry for 5 to 7 minutes on each side.
4. Transfer the chicken to a plate and set it aside.
5. Add the baby onions to the pot and fry for 1-2 minutes, or until just starting to crisp, then add the garlic and brown for 1-2 minutes. Remove and keep aside.
6. Fry the vegetables for around 1-2 minutes. Remove and keep aside.
7. On a medium heat, add the wine onto the Dutch Pot and whisk in the wine little by little; this will create a sauce and prevent lumps from forming.
8. Bring to the boil and skim any impurities from the surface. The wine will be slightly thickened and have a consistency of a light sauce. If the liquid is not enough add a little of water.
9. Preheated oven to 200C/400F/ Gas Mark 6.
10. Add the chicken pieces, thymes and bay leaf’s and return to the boil. Cover the Dutch pot with the lid and transfer to a preheated oven and reduce the temperature to 180C and cook for 30 to 40 minutes.
11. In the meantime, add olive oil to a frying pan and cook the diced bacon for couple of minutes until slightly brown.
12. Add the mushrooms and cook for a further 4 minutes. Season to taste with salt and pepper.
13. Add the bacon and mushrooms to the coq au vin 10 minutes before it is removed from the oven.


 

TIPS:
Sprinkle with chives or parsley and serve piping hot, straight from the casserole.
To serve, ladle the Coq au vin onto serving plates with a dollop of mashed potatoes alongside.


PRODUCTS FOR THE JOB: