https://www.lifestylefood.com.au/recipes/4066/coq-au-vin

LifestyleFOOD.com.au

Try this recipe for the French classic - chicken braised with wine, mushrooms and smoked bacon.

Ingredients

  • 50g (2oz) flour

  • 1 chicken, jointed into 12 pieces

  • 1tbsp duck fat

  • 50g (2oz) butter

  • 24 small shallots or baby onions, peeled

  • 4 garlic cloves, unpeeled

  • 200g (7oz) dry cured smoked bacon lardons (pancetta will do)

  • 1tsp tomato puree

  • 1-2 bottles Pinot Noir wine

  • 3 thyme sprigs

  • salt and pepper to taste

Method

  • 1.

    Preheat the oven to 160C/325F/Gas Mark 3.

  • 2.

    Season the flour with salt and pepper and coat the pieces of chicken, reserving the rest of the flour.

  • 3.

    Heat the duck fat and half the butter in a large, heavy casserole. When the fat is hot, cook the chicken pieces on each side until a glorious golden-brown crust has formed on both sides; do it in 2 batches and don’t try to hurry this stage.

  • 4.

    Now remove the chicken and put to one side.

  • 5.

    In the same pan, adding in a little more duck fat and butter if necessary, put the shallots or onions.

  • 6.

    Stir well, and add the garlic cloves, having bashed them just a little first.

  • 7.

    Now add the bacon and cook until all the ingredients start to colour.

  • 8.

    Add the puree and stir in well.

  • 9.

    Return the meat to the pan and mix well.

  • 10.

    Pour over enough wine to cover, add the thyme, and put the lid on.

  • 11.

    Bring the liquid to a simmer, then place in the oven and cook for about an hour. Check after 30mins that it is not falling apart. Remember that a chicken cooks in about an hour, so be

  • 12.

    Careful.

  • 13.

    When the meat is gloriously tender, lift it out of the casserole into a big earthenware bowl, cover with foil, and put the pot of sauce back on the heat.

  • 14.

    Bring it to the simmer.

  • 15.

    Rub the remaining butter with a tablespoon or two of the leftover seasoned flour. Stir into the sauce to thicken it, but make sure it dissolves properly.

  • 16.

    Check the seasoning, then pour the sauce over the meat, making sure you get all the bits of shallot, bacon and garlic.

  • 17.

    Serve with bread and boiled, buttered new potatoes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 760kj
  • Fat Total 45g
  • Saturated Fat 16g
  • Protein 35g
  • Carbohydrate 18g
  • Sugar 3g
  • Sodium 1066mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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