Coq au Vin
Rich, comforting coq au vin with tender chicken, red wine, pancetta, mushrooms, and shallots. Classic French comfort food, perfect served with creamy mash.
Ingredients
- 1x 1.8kg chicken, portioned into 8 pieces
- 2 tbsp plain flour
- 50g butter
- 2 tbs vegetable oil
- 100g peeled small shallots
- 100g pancetta lardons
- Few sprigs of fresh thyme
- 3 bay leaves
- 250g chestnut mushrooms
- 500ml red wine
- 500ml chicken stock
- Mash (to serve)
Method
Soak the portioned chicken and bay leaves in wine in fridge overnight.
Pop the chicken onto a tray, dust in flour then fry in butter and oil until brown. Then place into an ovenproof dish with the bay and thyme. Cook the pancetta and shallots for 2 to 3 minutes in the same pan that you browned the chicken in.
Add to the ovenproof dish, pour the chicken stock in with the wine, bring to the boil then pop a lid on and put in the oven for 30 minutes. Pop the mushrooms in and cook with the lid off for 15 minutes. Season.
Serve with mash.
Ingredients
- 1x 1.8kg chicken, portioned into 8 pieces
- 2 tbsp plain flour
- 50g butter
- 2 tbs vegetable oil
- 100g peeled small shallots
- 100g pancetta lardons
- Few sprigs of fresh thyme
- 3 bay leaves
- 250g chestnut mushrooms
- 500ml red wine
- 500ml chicken stock
- Mash (to serve)
Method
Soak the portioned chicken and bay leaves in wine in fridge overnight.
Pop the chicken onto a tray, dust in flour then fry in butter and oil until brown. Then place into an ovenproof dish with the bay and thyme. Cook the pancetta and shallots for 2 to 3 minutes in the same pan that you browned the chicken in.
Add to the ovenproof dish, pour the chicken stock in with the wine, bring to the boil then pop a lid on and put in the oven for 30 minutes. Pop the mushrooms in and cook with the lid off for 15 minutes. Season.
Serve with mash.
