Homemade Coq Au Vin Recipe

If you are looking to add a little 'Je ne sais quoi' to your meal this evening you may like to try your hand at a classic French stewed chicken, here's our Coq au Vin recipe!

Coq Au Vin Ingredients

• 2 oz (55g) butter
• 2 tablespoons olive oil
• 4 lb (1.8 kg) chicken pieces
• 4 oz (115g) rind less smoked bacon (cut into strips)
• 4 oz (115g) baby onions
• 4 oz (115) chestnut mushrooms, halved
• 2 garlic cloves (finely chopped)
• 2 tablespoons brandy
• 8 fl oz (225 ml) red wine
• 10 fl oz (300ml) chicken stock
• 1 bouquet garni
• 2 tablespoons plain flour
• Salt and pepper
• Bay leaves (to garnish)

Make Coq Au Vin

1. In a large, flameproof casserole dish; melt half of the butter with the olive oil.



2. Add the chicken to the pan; cook over a medium heat for 8 - 10 mins whilst stirring.



3. Put the bacon along with the onions mushrooms and garlic into the pan.



4. Stir in the brandy and set it alight with a match or taper.



5. Once the flames have died down pour in the wine, stock and bouquet garni.



6. Season with salt and pepper.



7. Bring to the boil and then turn down the heat, simmer for about an hour (making sure the chicken is cooked through).



8. In the meantime; make a beurre manie by mashing the left over butter with the flour in a small bowl.



9. Take out and dispose of the bouquet garni.



10. Remove the chicken and place it onto a plate, keep warm.



11. A bit at a time, Stir the beurre manie into the casserole dish.



12. Bring to the boil and then put the chicken back in.



13. Garnish with bay leaves and serve.

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