FAMICOOK

Coq au vin

Name: Coq au vin
Cook time: 1 h
Total time: 1 h
Yield: 4 People
Cuisine: French
Ingredients: "1/4 cup plain flour"; "8 skinless chicken thigh cutlets"; "2 tbsp extra virgin olive oil"; "4 rashers streaky bacon (trimmed, chopped)"; "6 baby brown pickling onions (halved)"; "200g Swiss brown mushrooms (halved)"; "4 garlic cloves (crushed)"; "2 cups dry red wine"; "1 cup Massel salt reduced chicken style liquid stock"; "3 sprigs fresh thyme"; "2 fresh bay leaves"; "2 tbsp tomato paste"; "2 tbsp fresh flat-leaf parsley (finely chopped)"; " Extra fresh flat-leaf parsley (finely chopped)"; " Extra fresh thyme"; " Mashed potato"

Coq au vin is a classic French red wine stewed chicken dish. This comforting winter dish gets the best flavor out of everything and creates a smooth, rich sauce. Looking complicated, but it's not hard at all.

Ration

4 people

Cooking time

1 hour

Ingredient

1/4 cup

plain flour

skinless chicken thigh cutlets

2 tbsp

extra virgin olive oil

4 rashers

streaky bacon (trimmed, chopped)

baby brown pickling onions (halved)

200g

Swiss brown mushrooms (halved)

garlic cloves (crushed)

2 cups

dry red wine

1 cup

Massel salt reduced chicken style liquid stock

3 sprigs

fresh thyme

fresh bay leaves

2 tbsp

tomato paste

2 tbsp

fresh flat-leaf parsley (finely chopped)

To serve

Extra fresh flat-leaf parsley (finely chopped)

Extra fresh thyme

Mashed potato

How to do

Place flour and pepper in a large ziplock. Add chicken to the ziplock and seal. Shake until the chicken is evenly coated with flour.

Pour oil into a large saucepan and heat over medium-high heat. Place each batch of chicken in the saucepan and fry for 3 - 5 minutes on each side until browned. Transfer the chicken to a plate lined with paper towels to drain.

Stir in the bacon, onion, and mushroom for 5 minutes until softened. Sauté in garlic for 1 minute until fragrant. Pour wine and stock into the saucepan. Then add thyme, bay leaves, and tomato paste, and stir until combined.

Place the chicken back in the saucepan and bring to a boil. Then, simmer the mixture over medium-low heat for 35 minutes. Once the chicken is cooked and the sauce is thickened, discard the herbs. Sprinkle with parsley and thyme. Serve hot with mashed potato.