Your six ingredients are:
Chicken Thighs | Onion | Bacon Lardons | Chestnut Mushrooms | Red Wine | Beef Stock Cube
Coq au Vin is a classic French dish that literally means “chicken in wine”. It’s perfect for a dinner party or evening meal as you do all the work upfront and then leave it to cook in the oven. If you’re serving this to your family, then don’t worry – all the alcohol will have boiled off, leaving a thick, glossy wine sauce without the fuzzy head the next morning. Some people like to add some fresh thyme to the casserole too, but I found that using a good-quality French red wine is all the flavour this dish needs.
Coq au Vin
- July 20, 2018
- 4 Servings
- 80 min
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- 8 large chicken thighs
- 1 onion, finely chopped
- 200g smoked-bacon lardons
- 200g chestnut mushrooms, coarsely chopped
- A squirt of tomato puree (optional)
- 2/3 bottle good French red wine – drink the rest!
- 1 beef stock cube
- To Serve (Optional)
- French baguette
- Step 1
- Preheat the oven to 200°C. Put a large heavy-bottomed frying pan on a high heat and add a glug of cooking oil. When the oil is hot, place the chicken thighs in the pan, skin-side down and season them with salt and black pepper. Colour the chicken for a couple of minutes and then turn over using some tongs and do the same on the other side. Remove the chicken from the pan with a slotted spoon and put on a plate to one side.
- Step 2
- Turn the heat down to medium, and if all the oil has gone, add another glug to the pan with your chopped onion and bacon lardons. Fry the onion and bacon gently for a few minutes and then add in the mushrooms and a little squirt of tomato puree, if using. Continue to stir.
- Step 3
- After the mushrooms have softened, pour in the 2/3 bottle of red wine and pour the rest into your glass! Sprinkle over a beef stock cube and bring the whole sauce to the boil.
- Step 4
- Meanwhile, place the chicken thighs into a large casserole dish (one that has a lid). When the sauce on the stove is bubbling, carefully pour it into the casserole dish over the chicken. Put the lid on and place in the oven. Check after about 15 minutes that the liquid is still bubbling in the oven. If it is, turn the oven down to 150°C and then leave it to cook for another 45 minutes.
- Step 5
- When the chicken has had an hour in the oven, take it out and check the quantity of sauce. If you feel it’s too runny and thin, then take the chicken out of the casserole dish, keeping it warm somewhere, and pop the sauce back in a pan on the stove to boil furiously and reduce for a few minutes. This will make it much richer and more viscose. If you’re happy with the sauce levels, and you’ve got lots of good French bread for dipping in it, then serve the dish right away. Either way, serve up 2 chicken pieces per diner with a good amount of sauce over the top. I ate mine with some dauphinoise potatoes and green beans, to continue the French theme.
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