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    Coq Au Vin

    • Recipes
    • 11 Jan, 2022

    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 tbsp chopped fresh flat-leaf parsley or chives

    • 300g baby button mushrooms (trimmed)

    • 3 carrots (chopped in chunks)

    • 3 celery sticks (chopped in chunks)

    • 2 tbsp plain flour

    • 1 small bag of baby onions

    • 1 bottle of red wine

    • 2 garlic cloves

    • 3 bay leaves

    • 5 springs of fresh thyme

    • Salt and fresh ground black pepper


    Cooks In : 1 hour and 20 min

    Difficulty : Medium

    Preparation 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 medium heat, add the wine to the Dutch Pot and whisk in the wine little by little; this will create a sauce and prevent lumps from forming.
    8. Bring to a boil and skim any impurities from the surface. The wine will be slightly thickened and have the consistency of a light sauce. If the liquid is not enough add a little of water.
    9. Preheated oven to 200° C/400° F/ Gas Mark 6.
    10. Add the chicken pieces, thymes and bay leaves and return to the boil. Cover the Dutch pot with the lid, transfer to a preheated oven and reduce the temperature to 180° C and cook for 30 to 40 minutes.
    11. In the meantime, add olive oil to a frying pan and cook the diced bacon for a 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.


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