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Coq au vin
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Prep Time:
10 minutes
10 minutes
Cook Time:
120 minutes
120 minutes
Total Time:
130 minutes
130 minutes
Master the French classic - an elegant, simple dish suitable for dinner parties or family dinners. Enjoy!
Ingredients:
- 27.30 gm olive oil
- 8 small chicken thigh cutlets (skin on)
- 25g butter
- 8 eschalots, peeled, halved
- 6 rashers middle bacon, trimmed, chopped
- 3 garlic cloves, thinly sliced
- 40.00 ml plain flour
- 375.00 gm dry white wine
- 382.50 gm chicken style liquid stock
- 1 dried bay leaf
- 4 fresh thyme sprigs
- 300g button mushrooms, halved
- Crusty bread, to serve
Instructions:
- In a large heavy-based casserole dish, heat 1 tablespoon of oil over medium-high heat. Brown chicken in batches for 4 to 5 minutes on each side. Transfer to a plate.
- In the same pan, heat the olive oil and butter until sizzling. Toss in the eschalots and bacon, cook for 5 minutes until the bacon turns golden. Introduce the garlic, sauté for 1 minute until aromatic. Sprinkle in the flour and cook for 1 more minute, stirring continuously.
- Pour in the wine and allow it to meld with the flavors. Let the mixture come to a boil, then simmer for 2 minutes or until the liquid is reduced by half. Introduce the stock, bay leaf, thyme, mushrooms, and chicken. Season your dish perfectly and gently mix everything together until well combined.
- Cover the pot and bring it to a boil, then lower the heat to simmer for 1 hour and 15 minutes until the chicken is tender and the sauce thickens. Serve alongside crusty bread.