Coq au vin is a Classic French Stew of braised fall-apart tender chicken with bacon, onions and mushrooms in a rich tangy red wine sauce. It’s a simple recipe with only a few ingredients, but the results are fit for a king – or queen!
Coq Au Vin
Ingredients
Method
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Preheat oven to 190C/375F.
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Season Chicken with salt and pepper.
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Cook bacon until crisp, remove from pan to a paper towel and set aside.
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To the same pan add the chicken and brown on both sides.
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Remove from pan and transfer to a baking dish. Add the mushrooms, onions and carrots and cook for about 5 minutes, add the garlic and cook for 1 minute more.
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Add the brandy and cook until it has evaporated. Add the butter and tomato paste and stir to coat the vegetables, then add the flour and stir until well combined.
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Pour in the wine and broth, stir in the thyme, bay leaf and sugar. Bring to a boil until the sauce has thickened.
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Remove from stove and stir in the bacon. Pour the sauce all over the chicken pieces and nestle the chicken in between the vegetables and sauce.
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Cover with foil and bake in oven for 30 minutes.
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Remove foil and bake for a further 30 minutes or until chicken is cooked through.
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Remove from oven and garnish with fresh chopped parsley.
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Enjoy!