Coq au vin

PennyAuthorPenny
00DifficultyIntermediate

Chicken stew by any other name

ShareTweetSaveShare

Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 25hbutter
 150 gshallots, peeled leave whole if round or quarter lengthwise if long ones
 4-5 minced garlic cloves
 150g streaky bacon sliced
 good pinch of dried thyme
 350g mushrooms leave whole of small or slice larger ones
 250ml red wine
 500m chicken stock
 2 tbsp balsamic vinegar
 8 chicken thighs
 salt and black pepper

1

Add most of the butter to a large thick pan (keep back a small knob of the butter) and the shallots.

2

Cook until just browned

3

Stir through the garlic

4

Add the half bacon and thyme and cook for 2-3 minutes.

5

Add the mushrooms

6

Increase the heat and add the red wine, chicken stock and balsamic.

7

Im a separate pan seal the chicken thighs until golden

8

Dry fry the remaining bacon until crispy

9

Add the chicken thighs , bring the pan to the boil and simmer for about 30 minutes or until the chicken is tender and cooked through.

10

To thicken the sauce, remove the chicken once it is cooked and keep warm.

11

Cook the sauce over a high heat for a few minutes until the liquid has reduced.

12

Return the chicken back to the pan.

13

Add the reserved butter

14

Season with salt and black pepper

15

Scatter over the crispy bacon

16

Serve

Category

Ingredients

 25hbutter
 150 gshallots, peeled leave whole if round or quarter lengthwise if long ones
 4-5 minced garlic cloves
 150g streaky bacon sliced
 good pinch of dried thyme
 350g mushrooms leave whole of small or slice larger ones
 250ml red wine
 500m chicken stock
 2 tbsp balsamic vinegar
 8 chicken thighs
 salt and black pepper

Directions

1

Add most of the butter to a large thick pan (keep back a small knob of the butter) and the shallots.

2

Cook until just browned

3

Stir through the garlic

4

Add the half bacon and thyme and cook for 2-3 minutes.

5

Add the mushrooms

6

Increase the heat and add the red wine, chicken stock and balsamic.

7

Im a separate pan seal the chicken thighs until golden

8

Dry fry the remaining bacon until crispy

9

Add the chicken thighs , bring the pan to the boil and simmer for about 30 minutes or until the chicken is tender and cooked through.

10

To thicken the sauce, remove the chicken once it is cooked and keep warm.

11

Cook the sauce over a high heat for a few minutes until the liquid has reduced.

12

Return the chicken back to the pan.

13

Add the reserved butter

14

Season with salt and black pepper

15

Scatter over the crispy bacon

16

Serve

Coq au vin

One thought on “Coq au vin

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.