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Coq au vin
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Prep Time:
20 minutes
20 minutes
Cook Time:
140 minutes
140 minutes
Total Time:
160 minutes
160 minutes
Aromatic French chicken stew infused with delicious herbs and spices.
Ingredients:
- 1 1.7kg (size 17) chicken
- 50g (1/3 cup) plain flour
- 4 bacon rashers, rind removed, coarsely chopped
- 2 bunches (about 760g) spring onions, roots and stems trimmed
- 250g button mushrooms
- 4 garlic cloves, crushed
- 500ml (2 cups) dry red wine
- 500ml (2 cups) chicken style liquid stock
- 60ml (1/4 cup) brandy
- 44.40 gm tomato paste
- 1 bouquet garni sachet (MasterFoods brand)
- Steamed green beans, to serve, if desired
Instructions:
- Rinse chicken cavity and pat dry. Place chicken breast-side down on work surface. Use poultry shears to remove backbone. Split breast in half, then cut each side in half. Cut drumstick from thigh, cut thigh in half. Remove wing from breast, then cut breast diagonally in half. Repeat with remaining chicken half to make 12 pieces.
- Preheat your oven to 180°C. In a bowl, season flour with salt and pepper. Coat chicken in the seasoned flour, shaking off excess. Heat oil in a pan over medium-high heat. Brown a third of the chicken pieces for about 8 minutes. Transfer to an ovenproof dish. Repeat with remaining chicken in two more batches. Cook bacon in the pan for 5 minutes until browned and then combine with the chicken in the dish.
- Sauté onions in a saucepan until browned, about 8 minutes. Add mushrooms and garlic, cook until mushrooms are tender, about 5 minutes. Pour in wine, bring to a boil. Stir in stock, brandy, tomato paste, and bouquet garni. Pour over chicken.
- Place the dish in a preheated oven, covered, for 1 1/2 hours or until the chicken is tender and the sauce has slightly reduced. Optionally, pair with steamed green beans to serve.