Coq au Vin
Coq au Vin is a French dish of chicken braised with wine, bacon, mushrooms, and optionally garlic. A red Burgundy wine is typically used. Although the word "coq" in French means "rooster" or "cock", most modern coq au vin recipes simply call for commercially produced chicken which may be male or female.
Servings: 6
Ingredients
- 6 Chicken Legs
- 1 bottle Red Wine(Pinot Noire)
- 150 g Diced Bacon
- 300 g Small Button Mushrooms
- 200 g Shallots
- 300 g Carrots-peeled and cut into 1cm pieces
- 3 cloves Garlic diced
- 2 tbsp Tomato Paste
- 2 tbsp White Flour
- 500 ml Chicken Stock
- 50 g Butter
- Parsley, Thyme, Bay Leaf
Instructions
- o Cut Chicken legs in half and put them in a plastic container. In a bowl mix the wine and the parsley stems, thyme and bay leaf. Pour the mixture over chicken legs. Seal with a lid or cling film and leave to marinate overnight in the fridge.Preheat a heavy saucepan with little oil. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Season the chicken with salt and pepper. Working in batches, brown the chicken, turning once, about 10 minutes per batch. Transfer to a plate.Discard all but 2 Tbs. of the fat from the pan. Add the mushrooms and cook, stirring from time to time, until they are beginning to brown. Add the shallots and cook for 2 minutes. Transfer to a bowl.Melt butter in the pan. Add the garlic, tomato paste and flour, and cook, stirring constantly, for 1 minute. Pour in the wine left from the marinade and chicken stock and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots, thyme, and bay leaf. Cover and cook in the oven at 160C until the chicken is fork-tender, about 1,5 hours.
Transfer the chicken to a plate and skim the fat off the sauce. Adjust the taste with salt and ground black pepper.
Return the chicken to the pan. Garnish with the chopped parsley and serve with mashed potatoes.