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Coq au Vin
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Coq au Vin
The secret of success is to brown the chicken, onion and bacon thoroughly before adding the liquid, to make a rich, glossy sauce.
- Preparation time: 25 minutes
- Cooking time: 75 minutes
-
Total time:
1 hour 40 minutes
Serves: 6 - 8
Ingredients
- 750ml medium to full-bodied French red wine
- 50g butter
- 1 tbsp vegetable oil
- 2 packs Waitrose Fresh British Free-Range Chicken - 4 Drumsticks and 4 Thighs (16 pieces)
- 1 onion, chopped
- 200g pack Waitrose Danish Smoked Lardons
- 4 cloves garlic, chopped
- 12 shallots, peeled and left whole
- Several sprigs of fresh thyme
- 2 bay leaves
- 300ml hot chicken stock
- 250g Waitrose Cup Mushrooms, cleaned and halved
- 3 tbsp roughly chopped fresh flat leaf parsley
- Salt
- freshly ground black pepper
Method
- Pour the wine into a medium pan, and boil for about 5 minutes, or until reduced by a third.
- Heat the butter and oil in a large, heavy-based frying pan. Add the chicken and fry for 8-10 minutes, until deep brown, turning frequently (you may need to do this in batches). Set aside. Add the onion and lardons to the pan. Fry for 8 minutes, or until golden.
- Return the chicken to the pan with the garlic, shallots, herbs, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until the thigh juices run clear when pierced.
- Add the mushrooms and cook for 10 minutes. Season, sprinkle with parsley, and serve with mashed potato, green beans and baby carrots.
Comments
Glossary
This recipe was first published in March 2002.
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