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Coq au vin
- Prep time:
- 10 mins, plus overnight marinating
- Cook time:
- 1 hr
- Serves:
- 4
Jun Tanaka makes the traditional French dish of chicken in red wine
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Ingredients
- 500ml Red wine
- 4 chicken legs, skin on
- 50g smoked Bacon, cubed
- 2 Carrots, chopped
- 1 Onion, chopped
- 1 stick Celery
- 1/2 head Garlic
- 1 sprig Thyme
- 1 Bay leaves
- 1 drizzle Olive oil
- 1 splash Brandy
- 500ml chicken stock
- 300ml beef stock
To garnish
Method
1. Place some of the red wine, chicken legs, bacon, carrot, onion, celery, garlic, thyme and bay leaf in a container and marinade overnight.2. Drain in a colander keeping the marinade, separate the chicken from the vegetables and pat dry with kitchen paper.
3. Pour the olive oil in a pan, season the chicken and caramelise for 3- 4 minutes all over.
4. Add the vegetables and cook for a further 2 min.
5. Add the brandy and the rest of the red wine and reduce by half. Pour in the chicken and beef stock, simmer for 30 minutes or until the chicken is cooked.
6. In a separate pan, pour in a little olive oil, add the button onions and brown for 5min, add the bacon and cook for a further 2 minutes. Finally add the chestnut mushrooms and butter, season and cook for 2 minutes.
7. Carefully remove the chicken legs and place in a clean pan. Pour the sauce through a fine sieve onto the chicken.
8. Add the garnish and reduce on a high heat for 2 minutes. Finish with tarragon.
9. Serve with boiled new potatoes.
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Latest Comment
View all comments (9)well worth the effort. truely delicious and easy!
so far-top marks for ease.
Marinating the chicken tonight, for tomorrow nights' meal. Will let you know of the outcome then. I'm sure it will be delicious. I've cooked a far more difficult version of this in the past. This will be interesting.....
An excellent dish worth the effort, served with mash rather than new potatoes gained me a 10/10 from my diners.
Really nice dish, worth the preparation.
So easy to make and so tasty, a real winner in our house.
Oh thanks for the reply. After I sent this I realized that it must the the lardons and felt like quite a fool!
No - you don't need to add the strained veg. the orangey things in the photo are actually lardons and mushrooms!
Hi- just a question
Should we add the strained vegetables back to the finished dish? I see some carrots in your picture.
Thanks