Coq au Vin
Coq au Vin
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A traditional French stew of pieces of chicken cooked in red wine.
- 2 × chicken drumsticks
- 2 × chicken thighs
- 350ml red wine
- 70g shallot or onion (2 or ½)
- 100g lardons or chopped bacon
- 1 bay leaf
- 1 sprig of thyme
- 3 cloves of garlic
- 500ml of chicken stock
- 15g unsalted butter
- 2 tablespoon of olive oil
Preparation Time: 20 minutes
Cooking Time: 40 minutes
- Heat one tablespoon of the oil in a frying pan over a medium heat, season the chicken with salt & pepper and place it in the pan, skin side down.
- Fry the chicken on all sides until golden brown, then remove the pan from the heat and leave to one side.
- In a large pot, heat the remaining oil and the butter. When the butter has stopped fizzing, put in the lardons or chopped bacon and fry them until they begin to turn golden brown, then add the shallot or onion and fry until it has turned golden brown.
- Add the garlic, fry for 1 minute and then add the red wine, bay leaf and thyme.
- Bring it to the boil and scrape off all the lovely bits that have stuck to the bottom of the pan.
- Put in the chicken, pour in the stock and season it with salt & pepper.
- Bring the pan up to a gentle simmer and cook it for 40 minutes with the lid on.
- Using legs and thighs is preferrable to using the breast because they have more connective tissue which takes longer to break down, helping to keep the meat moist and prevent it from disintegrating. The bone also adds flavour to the dish.