Coq au vin
From: Just For Starters
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Coq au vin
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This classic French dish, a rich combination of chicken, mushrooms, bacon and wine, is ideal for dinner parties
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Ingredients
Method
1. Preheat the oven to 180°C/gas 4. Melt the butter and 3 tbsp olive oil in a large casserole dish. Add the shallots and fry for 5 minutes, until lightly browned.2. Add the halved mushrooms. Fry for 5 more minutes. Using a slotted spoon transfer the onions and mushroom halves to drain on kitchen paper.
3. Sprinkle the flour on a plate. Season with salt and freshly ground pepper. Coat the chicken pieces thoroughly in the seasoned flour.
4. Add the remaining olive oil to the casserole dish. Heat through, add the chicken and fry until the chicken is browned on all sides, around 10-15 minutes. Add the bacon and garlic and fry for 1 minute until fragrant.
5. Pour in the wine and stock. Season with salt and freshly ground pepper and add the parsley (reserving 2 tbsp for garnish). Transfer to the oven and cook for 1 hour, until the chicken is tender. Half-way through the cooking time add the onions and mushroom halves.
6. Serve warm from the oven, garnishing with reserved parsley just before serving.
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Latest Comment
View all comments (4)This is an excellent recipe. If I was cooking for a crowd, such as ten people would this recipe freeze if i made it in advance? could some recipes show whether they freeze or not with the little blue symbol
love this, maranade over night if poss in wine and garlic. cook for 2 - 3 hours, lovely. I used whole chicken quartered.
really love this, if time marnade over night in red wine and garlic , then cook for about 2 - 3 hours, lovely .
I use speck instead of bacon and cook it off first to run the fats. Enriches the flavour of the shallots & mushrooms. Probably not as healthy but what the heck.