Soup Heaven

Coq Au Vin

Coq Au Vin

 Prep.Time: 30 mins
 Cook.Time: 1½-2 hrs
 Difficulty: Medium
 Serves: 4


 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Small Frying Pan
 Sharp Knife
 Chopping Board
 Slotted Spoon
 Wooden Spoon


 8 Chicken Thighs
 200g/7oz Bacon Lardons
 300g/11oz Shallots
  (Small Onions will do)
 2 Cooking Onions
 3 Cloves Garlic
 425ml/¾pt Red Wine
 4 Tbsp Olive Oil
  Button Mushrooms
 1 Tbsp Plain Flour
 1 Tbsp Butter
 1 Bay Leaf
 ½ tsp Mixed Herbs
 ½ tsp Thyme
 Black Pepper


Fry chicken, skin side down, in 2 Tbsp olive oil in the frying pan.
You will have to do this in a couple of batches.
When the skin has browned, turn the chicken over to brown the other side.
When each batch is browned both sides, remove it to a plate using the slotted spoon.
Slice the cooking onions finely.
Add 1 Tbsp olive oil to the saucepan and fry the lardons.
When the lardons have browned, add the onions and shallots.
Finely chop the garlic and add to the onions and lardons.
Lay the chicken on top of ingredients in saucepan.
Sprinkle herbs over chicken and season with pepper.
Pour wine around the chicken a little over the top.
Put the lid on and simmer gently for 1 hour.
Wash mushrooms and trim stalks.
Add button mushrooms to saucepan.
Cook for a further 15 minutes.
Mix the flour and butter to a paste.
Remove chicken to a plate using a slotted spoon.
Add the butter paste to the saucepan, stirring quickly until the sauce has thickened.
Return chicken to the pan to warm through.
Serve with boiled potatoes.

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