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Coq au vin
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Prep Time:
25 minutes
25 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
120 minutes
120 minutes
Hearty French coq au vin perfect for cozy winter dinners.
Ingredients:
- 200g piece speck, cut into batons
- 16 pickling onions, peeled
- 20g butter
- 18.20 gm olive oil
- 400g Swiss brown mushrooms, trimmed
- 40.00 ml plain flour
- 2kg (size 20) chicken, cut into pieces
- 375ml red wine
- 2 dried bay leaves
- 1 bouquet garni
- Baby new potatoes, steamed, to serve
Instructions:
- Preheat the oven to 120°C. In a large flameproof casserole dish over medium-high heat, cook the speck for 5 minutes until crisp, then transfer to a bowl using a slotted spoon. Cook the onions in the same dish for 5 minutes until browned, then add them to the bowl.
- - Heat half of the butter and oil in a pan over high heat. Sauté mushrooms for 3-4 minutes until browned. Transfer to a bowl. - Season flour with salt and pepper in a large bowl. Lightly coat chicken with flour. - Heat the rest of the butter and oil in the pan. Cook half of the chicken for 5 minutes until golden. Transfer to a plate. Repeat with the rest of the chicken. - Return chicken, speck, onions, and mushrooms to the pan. Pour in the wine and add bay leaves and bouquet garni. - Bring to a simmer, then remove from heat.
- Cook the dish covered in the oven for 1 hour, or until the chicken is tender and the sauce slightly thickens. Serve right away with potatoes on the side, if preferred.