Coq au Vin

Coq au Vin

-1.5 kg chicken thighs
-250g smoked bacon lardons
-1 onion
-2 carrots
-2 celery sticks
-2 garlic cloves
-1 bay leaf
-2 sprigs of thyme
-2 tbsp plain flour
-1 bottle of red wine
-500ml chicken stock
-250g button mushrooms
-1 tbsp olive oil
-2 tbsp butter
-Salt and pepper

1. Preheat the oven to 160C/325F/Gas 3.
2. In a large frying pan, fry the lardons over a medium heat until golden brown. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper and dust with flour. Add to the pan and fry until golden brown. Remove and set aside.
4. Add the carrots, celery, onion and garlic to the pan and fry until softened.
5. Add the bacon and chicken back into the pan.
6. Add the red wine, chicken stock, thyme and bay leaf.
7. Bring to the boil and simmer for 10 minutes.
8. Add the mushrooms and simmer for a further 5 minutes.
9. Preheat the oven to 180C/350F/Gas 4.
10. Pour the mixture into a casserole dish and drizzle with olive oil. Dot with butter.
11. Cover with a lid and bake in the oven for 1½ hours.
12. Remove the lid and bake for a further 30 minutes.

Potential changes & improvements:
-If you want a richer dish, you could add some cream to the sauce.
-If you want a lighter dish, you could use white wine instead of red.
-If you want a more intense flavour, you could use chicken thighs with the bone in.

Works Well With…
-Coq au vin goes well with mashed potatoes, steamed rice, or crusty bread.

Common Mistakes:
-Adding too much wine: The sauce should be thick, not watery. If it is too thin, simmer until it has reduced.
-Not browning the chicken: This step adds flavour to the dish, so don’t skip it!
– overcooking the chicken: The chicken should be cooked through, but still moist. Overcooking will make it tough.

Nutritional Information:


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