Coq au Vin recipe is a classic French stew perfect for a dinner party – a quick and easy chicken recipe featuring thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal. Serve with a pile of buttery mash for added decadence.
Serves 2-4
Ingredients
Method
- Cut chicken legs into thighs and drumsticks.
- Marinate the chicken pieces overnight in red wine.
- The next day, pat them dry, dust with flour, and fry in a little olive oil until golden brown. Transfer to a deep ovenproof dish.
- Cook the carrots, celery, onions, and garlic in the same pan, then add to the dish with the chicken. Add any bacon trimmings or chicken skin.
- Reduce the red wine by half and pour it back over the chicken.
- Cover with chicken stock, add fresh thyme, and cook in a medium oven at approximately 170°C for about 45-minutes.
- Allow to cool in the cooking juices. Pass the cooking liquor through a fine sieve and reduce to a light sauce consistency.
- Fry the mushrooms, smoked bacon lardons, and shallots, then pour back over the chicken.
- Return to the oven to heat up.