Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Coq Au Vin Recipe

Ingredients

How to make it

  • Marinade the chicken thighs in enough of the red wine to cover them for as long as possible (overnight is good)
  • add butter and olive oil to a good sized, heavy-bottomed cooking pan and heat high
  • brown chicken thighs, 5 minutes each side, in batches if necessary, remove and reserve
  • while doing this add the pickling onions to a small pan of boiling water and boil for 2-3 minutes. The skin should slide right off after. Reserve the water to top up the casserole if necessary
  • add carrot, onions and bacon to the heavy pan and sautee for a few minutes, adding garlic late enough for it to colour but not burn
  • add the thighs back in and cover with the red wine - most of the bottle should do (you know what to do with the glass left over!)
  • add bay leaves, thyme, tomato paste, salt (not much, depending on your bacon supplier) and pepper
  • Bring to boil and reduce heat to as low as possible - just enough to keep the temperature up to a very, very slow simmer (important or the chicken thighs disintegrate!)
  • Cook for 4 hours, reallllllllll slowwwwwwwwww
  • Option: thicken with cornflour if desired
  • Remove thyme sprig and serve up with roasted potatoes and peas, or french bread for authenticity - warn your guests that there's bay leaves in there.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

jeef_boner Havelock North, NZ

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes