Coq au Vin

Recipe from: 6/1/1993 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 15
    sunflower oil
  • 5
  • 6
    chicken portions
  • 12
    shallots or baby onions, peeled
  • 6
    rashers smoked streaky bacon, rind removed
  • 45
  • 575
    red wine
  • 1
    bouquet garni, fresh or dried
  • 3
    cloves of garlic, crushed
  • 3
    celery sticks, halved
  • 2
    grated nutmeg
  • salt and freshly ground black pepper
  • 175
    fresh button mushrooms, wiped
  • 20
    plain flour
  • 5
    tomato purée (optional)
  • 30
    freshly chopped parsley


1. Heat the oil and butter together in a large, heavy-based frying pan. Cook the chicken portions for 10 minutes or until golden, turning once. Transfer the chicken to a large saucepan or casserole. Add the shallots or onions to the frying pan fat and cook until beginning to brown. Remove with a slotted spoon and add to the chicken. 2. Cut the bacon into large pieces and add to the frying pan. Cook for 2 to 3 minutes then remove with a slotted spoon and add to the chicken. Pour the brandy over the chicken and carefully ignite. Shake the pan until the flames die down, then add the wine, bouquet garni, crushed garlic, celery sticks, nutmeg and seasoning. Partially cover and simmer for 1 hour. Alternatively, it can be cooked in the oven at 180 ºC for 1 1/2 hours. 3. Fry the mushrooms in the fat remaining in the frying pan, until golden and add to the chicken. Remove the bouquet garni and discard. Stir the flour into the fat in the frying pan (there should be about 45 ml left, if not add a little extra oil). Cook for 2 to 3 minutes then add a little of the sauce from the casserole. Stir to a smooth paste, then gradually add to the rest of the casserole, stirring well between each addition. Add the tomato purée if a richer colour sauce is required. Cover and simmer for a further 5 to 10 minutes. Before serving, sprinkle with chopped parsley.

Read more on: poultry  |  bake


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