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Coq au vin

Recipe from: 24 June 2014
recipes chicken red wine roast stew

Ingredients 15
Servings 8
Time 00:15


  • 1
    olive oil
  • 250
    shallots - peeled
  • 125
    streaky bacon - chopped
  • 3
    carrots - peeled and roughly chopped
  • 3
    celery sticks - finely sliced
  • 2
    sprigs thyme
  • 2
    bay leaves
  • 250
    wild mushrooms - torn
  • 2
    tomato paste
  • 3
  • salt and freshly ground pepper
  • 16
    chicken pieces
  • 1
    bottle (750ml) red wine
  • 3
    chicken stock
  • creamy mash potato to serve


Heat olive oil in a heavy based casserole pot and brown shallots, bacon, carrots and celery.

Add thyme, bay leaves and wild mushrooms and sauté for a few minutes or until all moisture has evaporated.
Add tomato paste and flour and stir to coat.

Season chicken with salt and freshly ground pepper and add to casserole.

Pour in wine and stock, cover  and cook for about 30-40 minutes or until chicken is cooked and meat is tender.

Remove chicken from pot and keep warm.

Cook sauce, uncovered, until reduced by half and has thickened slightly.

Return chicken to pot and re-heat.

Garnish with chopped parsley and serve with creamy mash potato.

Tip How to peel shallots:

Place shallots in boiling water for 5 minutes then drain and when cool enough to handle, skins should peel off easily.

Recipe reprinted with permission of Source Food.

Read more on: red wine  |  chicken  |  roast  |  recipes


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