Cook and Scale
Coq au Vin
4 servings · 115 min total
Chicken braised slowly in red wine with bacon, mushrooms, and pearl shallots. The quintessential French Sunday casserole.
Ingredients
- 8 g chicken thigh
- 150 g bacon, diced
- 250 g button mushroom, halved
- 12 shallot, peeled
- 3 garlic, minced
- 2 tbsp wheat flour
- 7½ dl red wine
- 2½ dl chicken stock
- 2 tbsp tomato paste
- 2 bay leaf
- 3 fresh thyme
- 2 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the bacon and chicken — Heat the olive oil in a heavy casserole and fry the bacon until crisp, about 5 minutes. Remove and set aside. Season the chicken thighs, then brown them in the fat on both sides for 8 minutes total.
- 2.
Sauté the mushrooms and shallots — Add the shallots, mushrooms, and garlic and sauté for 8 minutes until golden. Stir in the flour and tomato paste and cook for 1 minute.
- 3.
Simmer in red wine — Return the chicken and bacon to the pot, pour in the red wine and chicken stock, and add the bay leaves and thyme. Bring to a simmer, cover, and cook gently for 70 minutes until the chicken is tender and the sauce has thickened.
- 4.
Season and garnish to serve — Discard the bay leaves and thyme stalks, adjust the seasoning, and scatter with parsley before serving with crusty bread or mashed potato.