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Coq au Vin (Chicken in Wine)
By Andy | August 19, 2008
Coq au Vin (Chicken in Wine)
Serves 4
Prep time : 10 minutes
Cooking time : 35-40 minutes
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Ingredients
1 kilogram chicken thighs, bones in and skin on.
2 tablespoons flour, seasoned.
4 rashers bacon, rind removed and chopped.
400 grams mushrooms, sliced.
8 eschallots, thinly sliced.
4 cloves of garlic, crushed.
1 cup dry white wine.
1 cup chicken stock.
1 bay leaf, 1 rosemary sprig and 4 sprigs thyme, bundled together with twine.
Method
Heat the oil in a heavy based pan over medium heat.
Add the flour to a large freezer bag, add the chicken and thoroughly toss to coat.
In a single layer, fry the chicken in the oil 2-3 minutes each side, until browned. Repeat with remaining chicken and set aside.
Add bacon, mushrooms, eschallots and garlic to the pan, fry for 3-4 minutes.
Add remaining flour to the pan and mix well into pan juices, scraping all “browned” bits from the bottom of the pan.
Add wine and stock to the pan, stir well.
Add herb bouquet to the pot, cover and simmer for 5 minutes.
Add chicken and simmer uncovered for 15 minutes, or until chicken is cooked through.
Test for seasoning and adjust as needed.
Serving
Serve over smashed new potatoes.
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Topics: Chicken & Other Poultry |
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