Coq au Vin

Total Time 2

Servings: 4 4–6 servings

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

1.5 kg chicken pieces legs and thighs
750 ml bottle red wine Burgundy or Pinot Noir
200 g lardons or thick-cut bacon diced
200 g pearl onions peeled
300 g mushrooms quartered
2 carrots sliced
3 cloves garlic minced
2 tbsp tomato paste
1 bouquet garni thyme, bay leaves, parsley
2 tbsp plain flour
2 tbsp butter
2 tbsp olive oil
Salt and pepper
Fresh parsley to garnish

Method

Season the chicken pieces. Heat oil in a large casserole over high heat. Brown the chicken all over in batches. Remove and set aside.
In the same pan, fry the lardons until crispy. Remove. Add the pearl onions and cook until golden. Remove. Add the mushrooms and cook until browned. Remove.
Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste, then sprinkle in the flour and cook for 1 minute.
Pour in the wine, scraping up the browned bits. Add the carrots and bouquet garni. Return the chicken to the pan.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour.
Return the lardons, pearl onions and mushrooms to the pan. Simmer uncovered for 20 minutes until the sauce is thickened and the chicken is very tender.
Stir in the butter for richness. Adjust seasoning. Garnish with parsley and serve with mashed potato or crusty bread.

Notes

Source: Classic French recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.