* Percent Daily Values are based on a 2000 calorie diet.
Coq au vin
A classic French dish that is rich and deep in flavour
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Main Course
Cuisine: French
Servings: 4
Calories: 947kcal
Equipment
Large casserole dish
Saucepan
Ingredients
1chickenjointed into 8 pieces
2tbspolive oil
20gbutter
20round shallotspeeled and left whole
300gsmall button mushrooms
150gpancettacut into lardons
2garlic clovespeeled and crushed
2tbspplain flour
4tbspcognac
400mlred wine
450mlchicken stock
1bay leaf
1thyme sprig
2tbspfresh parsleyfinely chopped
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat half the oil and butter in a large casserole, and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
Melt the remaining butter with the oil and add the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
In a separate pan bring the red wine to the boil and reduce by half.
Pour the cognac into the casserole and bring to a simmer. Allow the cognac to bubble until the liquid has reduced by half.
Add the reduced red wine and chicken stock, return the chicken pieces to the pan, and add the bay leaf and thyme
Cover the casserole and cook in the preheated oven for one hour.
Serve garnished with the parsley, with plain boiled potatoes.
Notes
It is important that this dish is made with chicken on the bone. Ask your butcher to joint a chicken for you, or use thighs and drumsticks.