Coq Au Vin
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!
[adrotate group="2"] [adrotate group="4"]- 1 kg/2.2lbs Boneless Chicken Thighs
- 200g/7oz Back Bacon
- 1 Large Onion (sliced)
- 3 Cloves Garlic (crushed)
- 4 Carrots (sliced)
- 400g/14oz Mushrooms (sliced)
- 1 Tbsp Plain Flour
- 1½ Cups Red Wine
- 1 Cup Chicken Stock
- 1 Tbsp Tomato Paste
- ¼ Cup Brandy
- 1 Tsp Thyme (Dried)
- 1 Bay Leaf
- 2 Tbsp Butter
- Fresh Parsley (chopped for garnish)
- Salt & Pepper
- 1 Tsp Sugar
Preheat oven to 190C/375F.
Season Chicken with salt and pepper.
Cook bacon until crisp, remove from pan to a paper towel and set aside.
To the same pan add the chicken and brown on both sides.
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.
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.
Pour in the wine and broth, stir in the thyme, bay leaf and sugar. Bring to a boil until the sauce has thickened.
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.
Cover with foil and bake in oven for 30 minutes.
Remove foil and bake for a further 30 minutes or until chicken is cooked through.
Remove from oven and garnish with fresh chopped parsley.
Enjoy!