This Coq Au Vin recipe is an easy version of the classic French chicken stew. Make this tasty chicken braised in red wine sauce for dinner and serve it with buttery mashed potatoes.
Ingredients
1 bottle (750ml) red wine, preferably pinot noir
60g Western Star Salted butter, plus 25g extra
1 tbsp olive oil
1.5kg chicken, cut into pieces
1 brown onion, diced
150g bacon, chopped
4 cloves garlic, sliced
12 small shallots, peeled
300ml chicken stock
2 bay leaves
2 sprigs thyme
200g small Swiss brown mushrooms
3 tbsp parsley leaves, chopped
Buttery mash, to serve
Method
Pour the wine into a medium saucepan and place over medium-high heat. Bring to the boil and simmer until liquid has reduced by a third. Remove from heat and set aside
In a separate large, heavy based pan, melt the 60g butter and oil together over medium heat. Add the chicken and fry on all sides until golden. Remove from the pan and set aside
Add the bacon, onion and mushrooms into the same pan and fry until golden. Return the chicken back into the pan along with garlic, shallots, herbs, wine and stock. Bring to the boil then reduce heat to low, cover and simmer for 1 hour or until chicken is cooked through
Season with salt and pepper to taste, stir through remaining butter and sprinkle with parsley. Serve alongside buttery mash
Tips & Hints
Serve with buttery mash and warm seasonal vegetables.
