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Coq Au Vin

Too few ratings

Jody Kolbee

Community Member

“This is one of my favourite French stews, and is really easy to make. A real comfort food. If you're cooking this for two, it'll last you about 3 days (depending on your serving sizes), but do refrigerate after the first day. Goes great with garlic mash potato.”

Difficulty

Medium 👍
20
min.
Preparation
150
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
chicken breasts
500 ml red wine
250 ml Cognac
500 ml chicken stock
carrots
onions
250 g brown mushrooms
150 g butter
100 ml extra-virgin olive oil
12 sprigs thyme
150 g flour (for thickening)
250 g bacon
3 cloves garlic (grated)
500 g baby onions
15 g salt
25 g pepper
2 tbsp Worcestershire sauce
1 tbsp red wine vinegar

Utensils

  • 2 slotted spoons
  • 3 wooden spoons
  • ovenproof pot
  • frying pan
  • Step 1/10

    • 100 ml extra-virgin olive oil
    • 250 g bacon
    • slotted spoon
    • wooden spoon
    • ovenproof pot

    Dice up your bacon into chunky pieces. Add a little olive oil to your pot, fry up the bacon till crispy. Once your bacon is done, remove from the pot with a slotted spoon and set aside.

  • Step 2/10

    • chicken breasts
    • slotted spoon
    • wooden spoon

    Add your chicken breasts to the same pot, which should be slightly sticky from the bacon juices, and brown them on both sides. Remember to add your chicken in small portions at a time so that its browning and not steaming. Once browned, remove from the pot with a slotted spoon and set aside with the bacon.

  • Step 3/10

    • carrots
    • onions
    • 3 cloves garlic (grated)

    Roughly chop up your onions and carrots, then add to the pot to sauté. You can drizzle in more oil if needed. Add some minced garlic to your pot once the onions have browned a bit.

  • Step 4/10

    • 250 ml Cognac

    Pour in 1 cup of cognac to de-glaze the pot. Port works just as well if you don't have cognac. Cook it down a little till its nicely reduced.

  • Step 5/10

    Toss in your chicken and bacon back into the pot along with all their juices.

  • Step 6/10

    • 500 ml red wine
    • 500 ml chicken stock

    Pour in half a bottle of red wine. Preferably something you'd enjoy drinking on its own, like a Pinot Grigio or Merlot. Pour in 2 cups of chicken stock as well just to almost cover the ingredients.

  • Step 7/10

    • 12 sprigs thyme
    • 500 g baby onions

    Toss in some whole baby onions. Frozen ones are fine too. Then add a small bunch of fresh thyme to your pot. Add 2 tablespoons of Worcestershire Sauce and 1 tablespoon of red wine vinegar. Place into the oven at 180 degrees celcius for 2hrs.

  • Step 8/10

    • 250 g brown mushrooms
    • wooden spoon
    • frying pan

    Now you're going to chop up some brown mushrooms into nice chunky slices. Toss them into a skillet with some olive oil or butter. Remember to cook them on high so they brown nicely and don't end up as a sauté.

  • Step 9/10

    In a small bowl, mix up some room temperature butter with some flour to make a rus. Carefully remove your pot from the oven and toss that into your pot to thicken the sauce from the coq au vin.

  • Step 10/10

    Add your cooked mushrooms into the pot and mix gently together. Grind in some salt and pepper to your liking. Stir gently. Serve with a creamy garlic mash.