Coq au vin
This straightforward version braises chicken with red wine, bacon and mushrooms for a deeply savoury dinner.
- Prep
- 20 min
- Cook
- 75 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 1 tbspolive oil
- 150 gsmoked bacon lardons
- 8bone-in chicken thighs, skin on
- 250 gshallots, peeled and halved
- 250 gbutton mushrooms, cleaned
- 2 clovegarlic, crushed
- 2 tbspplain flour
- 1 tbsptomato purée
- 400 mlred wine
- 250 mlchicken stock
- 1 tspdried thyme
- 1bay leaf
Make
Method
- 1.
Heat the oil in a large casserole and fry the bacon for 5 minutes. Lift out with a slotted spoon.
5 minutes - 2.
Brown the chicken in batches in the same pan for about 12 minutes in total, turning once, then set aside. Spoon off excess fat, leaving about 1 tablespoon.
12 minutes - 3.
Add the shallots and mushrooms and cook for 6 minutes. Stir in the garlic, flour and tomato purée and cook for 2 minutes.
8 minutes - 4.
Gradually pour in the wine and stock, stirring and scraping the base. Add the thyme and bay leaf, bring to a simmer and return the chicken, bacon and resting juices.
5 minutes - 5.
Cover and simmer gently for 35 minutes, stirring occasionally to prevent sticking.
35 minutes - 6.
Uncover and simmer for 10 minutes to reduce the sauce. Check the chicken reaches 75°C in the thickest part, away from the bone, and cook longer if necessary. Remove the bay leaf before serving.
10 minutes