Coq Au Vin is a french classic. I remember the first time I had it at a restaurant – it was love at first sight.
After my first bite, it was the start of a lifetime love affair with the dish. My recipe has evolved many times over the years, but I try to stay true to the classic method I was taught in school.
This dish is is unbelievably delicious with so much depth of flavor.
Between the bacon, brandy and red wine, there are so many levels of deep, rich, flavor. I know just the words ‘french classic’ sounds intimidating, but I promise, it’s not really complicated and it’s totally worth the effort – for bragging rights alone!
I like to think of this Coq Au Vin as the Queen of one dish meals. It takes some time to cook, but it can easily be made ahead of time and reheated before serving. It’s a dish that’s sure to impress anyone you serve it to.
So whether you want something for a dinner party or a weekend comfort food, once you try this recipe, it will be added to your list of favorites.
Coq Au Vin
This recipe for Coq Au Vin makes a comforting, tasty chicken stew with a delicious wine sauce, mushrooms bacon and shallots.
- 1½ tablespoons olive oil
- 4 oz bacon chopped
- 12 small shallots peeled
- 6 chicken leg quarters
- 4 clove garlic finely chopped
- 3 tablespoons brandy or sherry
- 2 1/2 cups red wine
- 3/4 cup good-quality chicken stock
- 2 tablespoons tomato paste
- 2 leaves bay
- a good handful flat-leaf parsley (including stems) chopped,
- salt & pepper to taste
For the mushrooms
- 2 tablespoons olive oil
- 8 oz Cremini Mushrooms halved if large
For the thickener
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 tablespoons butter
Heat the olive oil in a large, heavy-based saucepan. Add the bacon and fry until crisp. Remove and blot with paper towels.
Add the shallots to the pan and saute for 5-7 mins until browned. from the pan and set aside with the bacon.
Pat the chicken pieces dry with paper towel. Add the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for about 5 minutes or until browned. Repeat with the remaining chicken. Remove and set aside.
Add the garlic and saute for about 30 seconds, then, with the heat medium-high, pour in the brandy or sherry, stirring the bottom of the pan to deglaze and cook for about 3 minutes.
Return the chicken to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Add the stock, tomato paste, parsley, and bay leaves. Season with salt & pepper to taste, then return the bacon and shallots to the pan.
Cover, lower the heat to a simmer, and cook for an hour.
Just before serving, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden brown. Remove and set aside to keep warm.
Remove the chicken, shallots and bacon from the pan and transfer to a serving dish. Remove the bay leaves.
To make the thickener, mash the flour into olive oil and butter in a small bowl to form a paste. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 2 mins. Add the mushrooms to the chicken, then pour over the thickened sauce.
Garnish with chopped parsley.