Coq au Vin
By Groceree
Chicken braised in red wine with bacon, mushrooms and whole shallots, thickened with a beurre manié — the Burgundian way of making an old bird tender, now made with chicken legs.
Last updated
- Servings
- 4 servings
- Prep
- 30 min
- Cook
- 1 h 40 min
- Total
- 6 h 10 min
Ingredients
chicken thighs and drumsticks1.2 kg
red wine750 ml
smoked bacon lardons150 g
button mushrooms250 g
shallots12
garlic cloves3
tomato paste1 tbsp
chicken stock300 ml
bay leaves2
thyme3 sprigs
butter40 g
plain flour2 tbsp
olive oil1 tbsp
salt
black pepper
Instructions
- 01
Marinate the in the with the and , covered in the fridge, for at least 4 hours, or overnight. Lift the pieces out and pat them thoroughly dry with kitchen paper, keeping the and herbs.
- 02
Fry the in the in a casserole until crisp, and lift them out. Brown the pieces in the fat, in batches, until deep golden. Set aside.
- 03
Peel the , leaving them whole, and halve any large . Brown the and in the same pot, then crush the and add it with the and cook for 1 minute.
- 04
Pour in the reserved and herbs and boil hard for 5 minutes to drive off the raw alcohol — skipping this leaves a harsh edge no amount of simmering removes.
- 05
Return the and , add the , season with and , cover and simmer gently for 1 hour, until the is tender and cooked through with no pink at the bone. Take the out of the fridge so it softens.
- 06
Mash the , softened at room temperature, and the to a paste. Lift the out and boil the sauce hard for 10 minutes, until reduced by about a third, then whisk in the paste in small pieces and simmer for 5 minutes until it coats a spoon.
- 07
Discard the and sprigs, return the to the pot and serve.
Notes
- Pat the chicken properly dry after marinating. Wet skin steams and will not brown, and the browning is most of the flavour.
- Use a wine you would drink. It reduces to the heart of the sauce, and a thin one stays thin.
- Like most braises it improves overnight.
- Serve with boiled potatoes or crusty bread to take up the sauce.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 49 g
- Carbs
- 23 g
- Fat
- 48 g
Estimated from the ingredients.
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