Coq Au Vin

Is one of the tastiest chicken recipes ever!

Here is my version of this French classic, the only thing I left out of pot is mushrooms, as Jason and Mushrooms are not good friends at all :) And always use french wine, go for bottom shelf wines, less expensive but are perfect for cooking and even a glass for  after!

And I use fresh herbs (thyme, oregano) as they do grow in my garden pots!

Ingredients:

Serves: 4

• 2 tablespoons olive oil and knob of butter
• 8 chicken pieces
• 2 rashers of pancetta or streaky bacon, diced
• 200g (7 oz) button mushrooms (optional)
• 2 to 3 carrots, thinly sliced
• 1 stick of celery sliced
• 375ml (1/2 bottle) red Burgundy wine
• 16 small shallots, peeled (or 2 big yellow onions sliced)
• small handful chopped fresh parsley
• 2 cloves garlic, minced
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme 
• 1/2 chicken stock cube ( I use 1 Knorrs fresh chicken stockpot)
• 1/8 teaspoon freshly ground black pepper
• Salt to your taste ( chicken stock can be salty, so always taste first, before adding more)
• 1 bay leaf
• 250ml of hot water
• 1 tablespoon plain flour (again I use cornflour right at the end of cooking)

  Preparation Method:

  Prep: 20 mins | Cook: 45 min.
  1.

  Heat olive oil in a large frying pan over medium heat. Cook your pancetta   for about 8  minutes, or until lightly browned. Remove from the pan and leave aside.

  2.

  Using the same pan and juices from the pancetta add chicken and brown for about 5 min, turning around evenly.

  3.

  In a large casserole dish heat an olive oil and butter add onions, carrots, celery, bay leaf, (mushrooms) and cook for about 10-12 min, stirring occasionally, until the onions are lightly browned. Add the garlic, parsley and all herbs and cook for another minute.

  4.

  Then add cooked pancetta or bacon and browned chicken. Pour your wine and chicken stock. Leave to simmer for few minutes, then put a lid on top and place in the oven to cook for 35 to 45 min. Just 5 min before the end of your cooking add cornflour to thicken the sauce.

   Serve with creamy mushed potatoe or use toasted fresh bread to dip into the sauce. 

  Bon Appetit!

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

  
  

  
  
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