France / Main
Coq au vin
Chicken braised in red wine with bacon, mushrooms and small onions. Marinating the day before does half the work.
Ingredients
- Chicken, jointed1 1/2 kg
- Dry red wine750 ml
- Smoked bacon, in lardons150 g
- Button mushrooms300 g
- Small onions250 g
- Carrot2
- Garlic4 cloves
- Plain flour2 tbsp
- Chicken stock300 ml
- Thyme and bay3 sprigs
- Butter40 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cover the chicken with the wine, carrot, garlic and herbs and leave it in the fridge overnight. In the morning lift the meat out and dry it, keeping the wine.
Render the bacon in a casserole and lift it out. In that fat, brown the chicken hard on all sides, in batches.
Dust with the flour, stir and cook for two minutes. Pour in the marinade with its vegetables and the stock, bring to the boil and skim.
Braise covered over a low flame or at 160 °C for an hour. The sauce should barely tremble.
While it braises, fry the onions in butter until golden, and separately the mushrooms over a high flame until they colour.
Add the onions, mushrooms and bacon to the pot, give it ten minutes over a low flame and check the sauce for salt.
