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Coq au vin

When made properly, this is a wonderful dish. I usually marinate on a Saturday  and cook on Sunday when I have more time and then leave it in the fridge for a couple of days for us to have during the week with lots of buttered new potatoes. Don’t miss out the fried bread, it’s the perfect accompaniment. I had a loaf of brioche in the freezer and that worked particularly well.

I have two rules which MUST be followed:

  1. Allow two days to prepare/cook/rest this dish
  2. Find someone to peel the baby onions, failing that, soak them in boiled water for 5 minutes and then peel.

4 chicken quarters (drumstick and thigh), bone in skin removed

1 tbsp olive oil

25g butter

200g smoked pancetta, cubed

3 tbsp flour

20 baby onions – kept whole and peeled

20 button mushrooms

50ml brandy

Fried bread

2 slices thick cut white bread, crusts removed

3 tbsp very finely chopped parsley

oil for frying

Marinade ingredients

750ml red wine, Pinot Noir or Merlot are good choices

2 star anise

4 shallots, roughly chopped

1 carrots, roughly chopped

2 stick celery, roughly chopped

4 cloves garlic, unpeeled and bruised

2 bay leaves

6 whole peppercorns

2 sprigs thyme

1 tbsp tomato purée

Put all the marinade ingredients in a large pan. Bring to the boil then simmer until reduced by a third. Remove from the heat and leave to cool completely.

Strain through a fine mesh sieve into a bowl, discarding the veg and aromats. Add the chicken making, cover with a piece of baking paper ensuring the chicken is completely submerged and marinate in the fridge overnight.

Preheat the oven to 170c fan. Remove the chicken from the marinade, season with salt and pepper. Put the flour on a plate.

In a heat proof casserole pan with a lid, gently melt the butter and olive oil, add the pancetta and cook until crispy, remove with a slotted spoon to a large bowl.

Coat the chicken pieces with flour, over a medium heat brown the pieces in the same pan in which you cooked the pancetta for about 5 minutes. Remove from the pot to the pancetta bowl.

Next add the onions and mushrooms for 10 minutes, shaking the pan every so often to colour the onions on all sides. Remove with a slotted spoon. If there is any excess fat left in the pan, tip it out. Turn the heat to high, pour in the brandy, stand well back and set it on fire, leave until the flames stop then add the wine marinade, use a wooden spatula to release all the bits stuck to the bottom of the pan. Return the chicken, pancetta and veg to the casserole, cover with the lid and cook in the oven for 1 hour.

After an hour remove from the oven and check that the chicken is cooked. Using a slotted spoon, remove the chicken, pancetta  and veg from the casserole to a bowl, turn the heat to high and bubble the wine sauce for about 10 minutes until reduced by a little. Return chicken pancetta  and veg to the pan and either serve or leave to cool completely, replace the lid and store in the fridge for 24 hours.

Fried bread

Cut each slice into triangles. Heat about 2 cm of oil in a pan to 160C or until a piece of bread fizzes and brown quickly when dropped in. Fry the triangles in batches until golden brown and remove to kitchen paper. Dip one edge of the triangle in the chopped parsley and serve on the side with the coq au vin.

Ingredients for coq au vin
Chicken marinated in red wine ready to cook
Coq au vin served
Coq au vin

Coq au Vin

Jules
When made properly, this is a wonderful dish. I usually marinate on a Saturday  and cook on Sunday when I have more time and then leave it in the fridge for a couple of days for us to have during the week with lots of buttered new potatoes. Don't miss out the fried bread, it's the perfect accompaniment. I had a loaf of brioche in the freezer and that worked particularly well.
I have two rules which MUST be followed:
1. Allow 2 days to prepare the dish
2. Find someone to peel the baby onions, failing that, soak them in boiled water for 5 minutes and then peel.
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
cooling and marinating 18 hours
Course Main Course
Cuisine French
Servings 4 people
Calories 777 kcal

Ingredients
  

  • 4 chicken quarters (drumstick and thigh) bone in, skin removed
  • 3 tbsp flour
  • 1 tbsp olive oil
  • 25 g butter
  • 200 g pancetta diced
  • 20 baby onions skin removed and kept whole
  • 20 button mushrooms
  • 50 ml brandy

Marinade

  • 750 ml red wine, Merlot or Pinot Noir are good choices
  • 2 star anise
  • 4 shallots roughly chopped
  • 1 carrot roughly chopped
  • 2 sticks celery roughly chopped
  • 4 cloves garlic unpeeled and bruised
  • 2 bay leaf
  • 2 sprigs thyme
  • 1 tbsp tomato purée
  • 6 whole peppercorns

Fried bread

  • 2 slices white bread or brioche crusts removed
  • 3 tbsp fresh parsley finely chopped
  • oil for frying

Instructions
 

  • Put all the marinade ingredients in a large pan. Bring to the boil then simmer until reduced by a third. Remove from the heat and leave to cool completely.
  • Strain through a fine mesh sieve into a bowl, discarding the veg and aromats. Add the chicken making, cover with a piece of baking paper ensuring the chicken is completely submerged and marinate in the fridge overnight.
  • Preheat the oven to 170c fan. Remove the chicken from the marinade, season with salt and pepper. Put the flour on a plate.
  • In a heat proof casserole pan with a lid, gently melt the butter and olive oil, add the pancetta and cook until crispy, remove with a slotted spoon to a large bowl.
  • Coat the chicken pieces with flour, over a medium heat brown the pieces in the same pan in which you cooked the pancetta for about 5 minutes. Remove from the pot to the pancetta bowl.
  • Next add the onions and mushrooms for 10 minutes, shaking the pan every so often to colour the onions on all sides. Remove with a slotted spoon. If there is any excess fat left in the pan, tip it out. Turn the heat to high, pour in the brandy, stand well back and set it on fire and leave until the flames stop then add the wine marinade, use a wooden spatula to release all the bits stuck to the bottom of the pan. Return the chicken, pancetta and veg to the casserole, cover with the lid and cook in the oven for 1 hour.
  • After an hour remove from the oven and check that the chicken is cooked. Using a slotted spoon, remove the chicken, pancetta  and veg from the casserole to a bowl, turn the heat to high and bubble the wine sauce for about 10 minutes until reduced by a little. Return chicken pancetta  and veg to the pan and either serve or leave to cool completely, replace the lid and store in the fridge for 24 hours.

Fried bread

  • Cut each slice into triangles. Heat about 2 cm of oil in a pan to 160C or until a piece of bread fizzes and brown quickly when dropped in. Fry the triangles in batches until golden brown and remove to kitchen paper. Dip one edge of the triangle in the chopped parsley and serve on the side with the coq au vin.

Video

Eating coq au vin

Nutrition

Calories: 777kcalCarbohydrates: 27gProtein: 37gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 151mgSodium: 558mgPotassium: 1193mgFiber: 3gSugar: 7gVitamin A: 471IUVitamin C: 11mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!

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