Coq Au Vin


Coq Au Vin


20g butter
16 baby onions (or shallots), peeled
2 sticks celery, leave whole
3 rashers smoky bacon, diced
24 brown button mushrooms, stalks removed
2 tablespoons olive oil
2 whole chickens, cut into serving-sized portions and excess fat removed (or use chicken pieces)
2 cups red wine (Pinot Noir or Burgundy)
1 cup chicken stock
3 bay leaves
2 tablespoons fresh thyme
1-2 tablespoons plain flour to thicken (optional)
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100033


This is an easy variation of a traditional French dish which has many regional interpretations. The key ingredient is always the wine and you will need a large heavy-based saucepan or ovenproof casserole dish with a lid.  Coq Au Vin is a great dish to make for a large number of guests because the recipe can be multiplied easily, prepared the day before and served at the table.


Melt butter in a saucepan or casserole dish over medium heat and add the baby onions (or shallots), celery and bacon.  Saute until golden, remove and set aside.  Add the mushrooms to the pan and saute for 2-3 minutes.  Remove and set aside.

Add the olive oil to the pan and brown the chicken pieces.  You may need to do this in 2-3 batches to avoid overcrowding the pan and to ensure the chicken pieces are browned on both sides.

Return the chicken, onion, celery and bacon to the pan.  Add the wine and bring to the boil for 2 minutes to cook off the alcohol.

Add the chicken stock, bay leaves and thyme.  Bring to the boil, cover then simmer for 1-1 1/2 hours until the chicken is very tender and about to fall away from the bone.  Alternatively, cover and cook for 1 1/2 hours in an ovenproof casserole dish, in an oven preheated to 160C.

Add the mushrooms and season to taste with salt and pepper and continue to cook for a further 20 minutes, until the sauce has reduced a little.  You want a sauce that is not too thick, not too thin, but just right.  If you need to thicken the sauce, mix flour with cold water to form a runny paste and add to liquid in the pan.  Stirring occasionally to avoid lumps forming, simmer, uncovered, for 10 minutes.


Serves 8-10



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