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Easy coq au vin
Easy coq au vin
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Succulent chicken thigh fillets, smoky bacon, and earthy mushrooms make our coq au vin perfect for any occasion. Originally made with tough roosters, this rich dish now features tender chicken thighs simmered in red wine sauce with bacon and mushrooms. Easy to make and bursting with flavor, this is a must-try recipe for any food lover.
Ingredients:
  • 62.50 ml plain flour
  • 8 small skinless chicken thigh cutlets
  • 4 rashers streaky bacon, trimmed, chopped
  • 6 baby brown pickling onions, halved
  • 200g swiss brown mushrooms, halved
  • 4 garlic cloves, crushed
  • 495.00 gm dry red wine
  • 255.00 gm salt reduced chicken style liquid stock
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 44.40 gm tomato paste
  • 40.00 ml fresh flat-leaf parsley, finely chopped
  • Extra fresh flat-leaf parsley, finely chopped, to serve
  • Extra fresh thyme, to serve
  • Mashed potato, to serve
Instructions:
  • Put the flour in a resealable bag, season with pepper, add the chicken, seal the bag, and shake to coat the chicken evenly.
  • In a large heavy-based saucepan over medium-high heat, heat oil. Brown chicken on both sides in batches for 5 minutes. Transfer chicken to a plate.
  • In a hot pan, sizzle bacon, onion, and mushroom until onion softens, then add garlic for a fragrant minute. Introduce wine, stock, thyme, bay leaves, and tomato paste, stirring well.
  • Add the chicken back to the pan and allow it to come to a boil. Reduce the heat to medium-low and let it simmer for 35 minutes until the chicken is fully cooked and the sauce thickens. Take out and throw away the thyme sprigs and bay leaves. Mix in the parsley and garnish with some more thyme and parsley. Enjoy your meal with a side of mashed potatoes.

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