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COQ AU VIN

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Description

Coq au vin (rooster/cock with wine) is a French dish of chicken braised with wine, mushrooms and garlic.

I mean how can anything cooked in red wine can be anything but delicious???

I looked at Julia Child’s version, which uses bacon fat as a base and she then adds tons of butter and flour. And she also uses a cock or rooster. But where am I gonna find one of those?

So I am using chicken. I have also not used any bacon and aside from a little olive oil and some booze, I have only added some veggies and spices.

So I guess you could call this my own spin on the dish. A healthier version…

I am sure the French wouldn’t call my dish a true coq au vin, but it is very tasty and I am not missing any of the extra calories of the classic recipe.

Manger et profiter (French trsl…eat and enjoy)

xxx Chef MM

COQ AU VIN

US (Imperial)

Print Ingredients

FOR THE SPICE RUB
2 tspn mustard powder
2 TBS dried tarragon
1 tspn celery salt
1 tspn chilli flakes
1 tspn coarse salt
1 tspn black pepper

FOR THE STEW
8 bone in chicken thighs- skin on
2 TBS Olive oil
2 large onions – cut in slices
3 cloves of garlic - chopped
6 large carrots cut on diagonal
3 stalks of celery with leaves- cut in chunks
1 lb mushrooms slices
¼ cup brandy
2 cups chicken stock
1 cup red wine
4 bay leaves
4 sprigs of thyme – stems removed and chopped

InstructionsIn a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.

Heat 2 TBS of oil in a Dutch oven or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set aside.

Slice the onions into 1/4 inch slices and chop the garlic cloves. Cut the carrots and celery into big chunks

In the same pot add the sliced onions, garlic, carrots and celery and cook on medium heat until golden and caramelized (10 min).

Add the mushrooms and cook for a further 10 mins (till water evaporates)

Place the chicken back in the skillet on top of the veggies. Pour over brandy, chicken stock and red wine. Add the bay leaves and thyme. Simmer uncovered on low heat for 80 minutes.

Serve with some rice, couscous or quinoa

CHEF’S TIP
You can use bone in chicken breasts instead of thighs, but you might need to increase the cooking time and add some water to keep the chicken moist.

SERVES 4

EU (Metric)

Print Ingredients

FOR THE SPICE RUB
2 tspn mustard powder
2 TBS dried tarragon
1 tspn celery salt
1 tspn chilli flakes
1 tspn coarse salt
1 tspn black pepper

FOR THE STEW
8 bone in chicken thighs- skin on
2 TBS Olive oil
2 large onions – cut in slices
3 cloves of garlic - chopped
6 large carrots cut on diagonal
3 stalks of celery with leaves- cut in chunks
450 g mushrooms slices
¼ cup brandy
2 cups chicken stock
1 cup red wine
4 bay leaves
4 sprigs of thyme – stems removed and chopped

InstructionsIn a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.

Heat 2 TBS of oil in a Dutch oven or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set aside.

Slice the onions into ½ cm slices and chop the garlic cloves. Cut the carrots and celery into big chunks

In the same pot add the sliced onions, garlic, carrots and celery and cook on medium heat until golden and caramelized (10 min).

Add the mushrooms and cook for a further 10 mins (till water evaporates)

Place the chicken back in the skillet on top of the veggies. Pour over brandy, chicken stock and red wine. Add the bay leaves and thyme. Simmer uncovered on low heat for 80 minutes.

Serve with some rice, couscous or quinoa

CHEF’S TIP
You can use bone in chicken breasts instead of thighs, but you might need to increase the cooking time and add some water to keep the chicken moist.

SERVES 4

Ingredients

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