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Quick coq au vin
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 1kg (about 8) chicken thigh fillets, fat trimmed, halved
  • 200g bacon rashers or thin pancetta slices, rind removed, chopped
  • 200g mushroom caps, thickly sliced
  • 2 brown onions, chopped
  • 40.00 ml plain flour
  • 250ml (1 cup) cabernet sauvignon
  • 250ml (1 cup) chicken style liquid stock
  • 4 sprigs fresh thyme
  • 1kg pontiac potatoes, peeled, cut into 2cm chunks
  • 80ml (1/3 cup) hot milk
  • 20.00 ml chopped fresh thyme
Instructions:
  • In a large heavy-based saucepan over medium-high heat, melt half of the butter with the oil. Cook half of the chicken for 2 minutes on each side until golden. Transfer to a plate and cook the remaining chicken in the same way.
  • - Turn up the heat to high and introduce the bacon, mushrooms, onions, and garlic to the pan. Stir and cook for 2 minutes. - Lower the heat to medium, then incorporate the flour. Stir and cook for 1 minute. - Slowly pour in the wine and stock mixture while stirring continuously with a wooden spoon.
  • Add the chicken and its juices back into the pan with the thyme sprigs. Increase the heat to high and bring it to a boil. Lower the heat to medium and simmer uncovered for 10 minutes until the chicken is fully cooked. Season with salt and pepper to taste, then remove and discard the thyme sprigs.
  • Cook the potatoes in a saucepan of salted boiling water until tender for about 15 minutes. Drain and return to the pan. Mash with butter and milk until smooth. Season with salt and pepper to taste.
  • Plate the coq au vin and mashed potato elegantly, then generously sprinkle with the fresh chopped parsley and thyme for a burst of flavor. Serve promptly to enjoy while it's hot.

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