The classic French coq au vin — chicken braised slowly in red wine with bacon, shallots and mushrooms, finished with a glossy, rich sauce. Rustic comfort at its best.
- 1½ tbsp Olive Oil
- 3 rashers (100g) chopped dry-cured Bacon
- 12 small Shallots
- 2 (460g) Chicken Legs
- 4 (650g) Chicken Thighs
- 2 (280g) Chicken Breasts
- 3 finely chopped Garlic
- 3 tbsp Brandy
- 600ml Red Wine
- 150ml Chicken Stock
- 2 tsp Tomato Puree
- 3 sprigs Thyme
- 2 sprigs Rosemary
- 2 Bay Leaves
- garnish Parsley
- 250g Chestnut Mushroom
- 2 tbsp Plain Flour
- 1 tsp Butter
Video
Preparation
- Heat 1 tbsp of the oil in a large heavy saucepan or flameproof dish. Fry the bacon until crisp, then remove and drain on kitchen paper. Add the shallots and fry, shaking the pan often, for 5–8 minutes until well browned, then remove and set aside with the bacon.
- Pat the chicken dry. Pour the remaining oil into the pan and fry half the chicken, turning regularly, for 5–8 minutes until well browned, then remove and repeat with the rest.
- Scatter in the garlic and fry briefly, then, over medium-high heat, pour in the brandy, stirring to deglaze the pan, and let the alcohol sizzle and mostly evaporate.
- Return the chicken legs and thighs with any juices, pour in a little of the wine, stirring again, then stir in the rest of the wine, the stock and the tomato purée. Drop in the bouquet garni, season with pepper and a pinch of salt, and return the bacon and shallots. Cover, lower to a gentle simmer, add the chicken breasts, and cook for 50 minutes to 1 hour.
- Just before serving, heat the oil for the mushrooms in a large non-stick frying pan and fry over high heat for a few minutes until golden, then remove and keep warm.
- Lift the chicken, shallots and bacon onto a warmed serving dish and remove the bouquet garni. For the thickener, mix the flour, olive oil and butter to a paste. Bring the wine mixture to a gentle boil and gradually whisk in small pieces of the thickener, then simmer for 1–2 minutes. Scatter the mushrooms over the chicken, pour over the sauce, and garnish with parsley.
