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."
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
- 3 -5 sprigs fresh thyme
- 2 bay leaves
- 8 whole peppercorns
- 3 -5 sprigs parsley
- 1 medium free-range chicken, cut into pieces
- 1 tablespoon olive oil
- 4 ounces bacon, cut into strips or lardons
- 2 large onions, chopped roughly
- 1 tablespoon tomato paste
- plain flour
- 1 1⁄2 fluid ounces brandy
- 2 garlic cloves, chopped
- 4 ounces button mushrooms, halved or quartered if large
- 20 small white pearl onions
- 2 ounces butter
- 2 teaspoons sugar
-
beurre manie
- 1 teaspoon plain flour, mixed with
- 1 teaspoon butter, to make a paste
- 1 tablespoon chopped parsley
directions
- 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.
- 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.
- Remove the chicken pieces from the marinade and pat dry with kitchen paper.
- 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.
- 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.
- Remove the casserole from the oven and sprinkle the chopped parsley over before serving.
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Reviews
-
My fiance and I made this last night and invited over two friends for dinner. It turned out fantastic! Everyone said they loved it. It was very delicious and bursting with flavor. I loved the sauce in particular! The dish was not that difficult to prepare. The only change I made was that I used cognac because I did not have brandy. I think the whole bottle of wine (versus the cup that other recipes call for) makes the dish and adds to the flavor. Thank you for posting this. I am filing this one away in my permanent recipe box! -
Thanks Evelyn, i made this for my sons theatre friends, it was easy to prepare and the results were delicious, unfortunately i forgot to buy the pearl onions , so threw in a few more regular chopped onions.Still wonderful ! -
Thank you for a great recipe. I made it for 120 people and got raving review on it. Served it with a Caesar Salad, rolls and Pies for dessert. I will make this one again, just in smaller quantity.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
