A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees 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 decadence.
Coq au vin recipe
- Cut chicken legs into thighs and drumsticks
- Marinade the chicken legs and thighs overnight in red wine.
- The next day pat them dry and dust with flour, fry them 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, add to the dish and cover all with the red wine and any bacon trimmings or skin.
- Reduce the red wine by half and pour it back over the chicken.
- Cover with chicken stock, add hard herbs then cook in a medium oven at approx 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 mushrooms, bacon, and shallots, then pour back over the chicken.
- Return to the oven to heat up.