SPD

Flavorful Coq Au Vin Recipe

  • Print

Rating:

(0 votes) 0 0

This chicken dish with red wine, shallots, and smoked bacon is a rich, gourmet indulgence.

Shared by

Ingredients

  • 1/2 stick butter
  • 6 tbs. olive oil
  • 18 shallots, peeled and left whole
  • 2/3 C. button mushrooms, halved
  • 1/4 C. flour
  • salt and freshly ground pepper
  • 4 1/2 lbs. chicken pieces
  • 6 rashers smoked back bacon, cut into strips
  • 4 garlic cloves, crushed
  • 1 1/4 C. red wine
  • 1 1/4 C. chicken stock
  • 1 bunch of parsley, finely chopped

Directions

Preheat the oven to 180°C/350°F/gas 4. Melt the butter and 3 tbs. olive oil in a large casserole dish. Add in the shallots and fry for 5 minutes, until lightly browned. Add in the halved mushrooms. Fry for 5 more minutes. Using a slotted spoon transfer the onions and mushroom halves to drain on kitchen paper. Sprinkle the flour on a plate. Season with salt and freshly ground pepper. Coat the chicken pieces thoroughly in the seasoned flour. Add the remaining olive oil to the casserole dish. Heat through, add in the chicken and fry until the chicken is browned on all sides, around 10-15 minutes. Add in the bacon and garlic and fry for 1 minute until fragrant. Pour in the wine and stock. Season with salt and freshly ground pepper and add in the parsley (reserving 2 tbs. for garnish). Transfer to the oven and cook for 1 hour, until the chicken is tender. Half-way through the cooking time, add in the onions and mushroom halves