French Style Coq Au Vin
From DonSpain 6 years agoIngredients
- 30g/1oz butter + 1tbsp. for adding at end with parsley shopping list
- 1tbsp Olive Oil shopping list
- 4 to 5 chicken Thighs shopping list
- 200g/7oz Pancetta - roughly chopped shopping list
- 2 cloves Garlic - finely chopped shopping list
- 180g/6oz shallots - peeled and left whole shopping list
- 250g/8oz small button mushrooms or other e.g. Cremini - cut/sliced to button size shopping list
- 2 sticks celery - finely chopped shopping list
- 1tbsp Plain Flour shopping list
- 2tbsp brandy shopping list
- 500ml/17fl oz dry Red Wine shopping list
- 500ml/17fl oz chicken stock shopping list
- 2tbsp balsamic vinegar shopping list
- 1 Bay Leaf shopping list
- 4 sprigs fresh Thyme shopping list
- Small bunch flat leaf Parsley - chopped shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half;
- Set aside;
- Heat the 30g/1oz butter at a medium high temperature in a large heavy based pan, and add the chicken pieces;
- Cook, stirring constantly, for a couple of minutes or so, or until they turn golden on all sides;
- Remove and set aside;
- Reduce heat to lowish, add the pancetta and cook, stirring occasionally until it starts to turn golden but not crisp;
- Add the shallots, garlic, celery and thyme and, again stirring occasionally, cook for a further 3 to 4 minutes or so;
- Sprinkle the flour over the mixture, stirring for a minute or so to mix well;
- Add the mushrooms, brandy, reduced wine, stock and balsamic, increase heat to high, add the chicken and, combining everything together well, bring to the boil;
- Reduce heat to a gentle simmer and continue to cook the mixture for some 40 to 45 minutes or so or until the chicken is cooked through;
- Remove the chicken and keep warm;
- Return the heat to high and reduce the sauce mixture to a desired thickness and consistency;
- Return heat to low, return the chicken to the pan with additional tablespoon butter, season with salt and pepper and heat through;
- Serve garnished with the parsley.
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