Coq au Vin - Chicken Braised with Red Wine
A classic featuring tender chicken braised in red wine with mushrooms, bacon, and herbs. A rich, comforting French dish perfect for any occasion!
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Servings: 4 Servings
Calories: 1626kcal
Cost: £10
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Dutch Oven or a heavy pot with a tight lid.
Ingredients
- 1 each Whole Chicken Cut Into 8 Pieces (About 1.5 Kg / 3 Lb 5 oz)
- 500 ml Red Wine 2 Cups
- 1 each Onion diced
- 1 each Carrot diced
- 2 each Stalks Celery diced
- 2 Cloves Garlic smashed
- 1 each Bay Leaf
- 2 each Sprigs Thyme
- 1 tsp. Peppercorns
- 2 Tbsp Olive Oil
- 200 g Pancetta or Bacon, diced 7 oz
- 12 each Pearl Onions peeled
- 250 g Button Mushrooms 9 Oz
- 2 Tbsp Tomato Paste
- 2 Tbsp Butter
- 2 Tbsp Flour
- 250 ml Chicken Stock 1 Cup
Instructions
- Marinate the chicken overnight in the red wine with the onion, carrot, celery, bay leaf, thyme, and peppercorns.
- Heat the olive oil in a large Dutch oven.
- Remove the chicken from the marinade, pat dry, and brown the chicken pieces on all sides, then remove from the pot.
- Strain the wine and set aside with the bay leaf and thyme.
- In the same pot, cook the pancetta, onions, and mushrooms with the butter until golden brown.
- Stir in the tomato paste.
- Sprinkle the flour over the ingredients, stir well, then pour in the wine, bay, thyme and chicken stock and bring to a simmer.
- Return the chicken to the pot, cover, and simmer gently for 1½ hours.
- Adjust the seasoning to taste, remove the bay leaf and thyme sprigs, and serve with crusty bread or mashed potatoes.
Notes
You can forego the overnight marinating of the chicken, but the character of the dish changes.
Nutrition
Calories: 1626kcal | Carbohydrates: 43g | Protein: 44g | Fat: 135g | Saturated Fat: 46g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 63g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 2176mg | Potassium: 2063mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1428IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 8mg