Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, coq au vin. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Coq Au Vin is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Coq Au Vin is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook coq au vin using 15 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Coq Au Vin:
- Make ready 500 ml Red Wine
- Make ready 25 ml Brandy (optional)
- Prepare 1 Carrot
- Make ready 2 Red Onions
- Take 6 Chicken thighs
- Take 3 rashers Thick Cut Streaky Bacon
- Prepare Butter
- Prepare 250 ml Chicken Stock
- Prepare 250 grams Button Mushrooms
- Prepare 2 cloves Garlic
- Make ready 3 sprigs Thyme
- Make ready 2 Bay Leaves
- Get Parsley
- Make ready 3 Large Potatoes (for the mash)
- Take Flour/Corn Starch (to thicken the sauce)
Coq au vin is a quick and easy chicken recipe to cook at home from all the family. It embodies the true spirit of French cuisine - a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red wine. Legend traces this dish as far back as Julius Caesar. The classic version of the dish calls for red wine, specifically Burgundy, but different areas.
Steps to make Coq Au Vin:
- Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
- Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
- Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
- Once the chicken has a bit of colour to it, remove it.
- Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
- Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
- Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
- Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
- Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
- Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
- Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
- Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
- Serve with mashed potatoes.
- Tip#
- I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
- Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.
Legend traces this dish as far back as Julius Caesar. The classic version of the dish calls for red wine, specifically Burgundy, but different areas. Such a simple dish - simple, slow-cooked chicken in wine. After that, the variations are endless. Try Simon Hopkinson's full-on version with button mushrooms and pancetta, or.
So that’s going to wrap it up for this special food coq au vin recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!