Coq Au Vin (Chicken Braised in Wine)

“A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.”

Ingredients Nutrition


  1. Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
  2. Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
  3. Remove the chicken pieces from the marinade and pat dry with kitchen paper.
  4. Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
  5. In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
  6. Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

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