Coq au vin

Here comes a recipe on very traditional French dish relying on wine, herbs and a generous cooking time. There are as many recipes of this famous dish and as there are cooks. Through the years I have also developed my own version, which slightly differs from the original recipe. However, the most important is the quality of the ingredients and the time. For a really rich flavour I marinate the chicken pieces in wine overnight, cook it next day and serve it the day after. Don't underestimate the wine quality, use the best you can afford.

Ingredients 4
  • 4 large chicken legs cut in two pieces
  • 0.5l red wine
  • 150g bacon cut into cubes
  • 2 large shallots, peeled and chopped
  • 200 mushrooms
  • 1 clove garlic, peeled and chopped
  • 3tbs flour
  • 300ml chicken stock
  • 2 bay leaves
  • 2 spring of thyme
  • salt, pepper
  • 2tbs tomato paste
  • olive oil
  • a bunch of flat-leaf parsley, chopped
  1. Preheat the oven to 180°C
  2. Cut the chicken legs in two parts, remove the skin and marinate in red wine overnight.
  3. Put the olive oil and bacon in a large ovenproof casserole dish  and cook over medium heat for 3 minutes. Add the chopped shallots and garlic and cook until brown. Add flour and incorporate into the mixture.
  4. Add the chicken and the marinade, the chicken stock, the thyme and bay leaves (bouquete garni), tomato paste and pepper. Wait with the salt as the bacon and chicken stock may be salty enough.
  5. Put on the lock a leave it in the oven for 50min at 180°C.
  6. So long you can prepare it the day before serving.
  7. Next day cook some bacon cubes until browned, set aside
  8. Cook sliced mushrooms in a small amount of butter, set aside.
  9. Before serving, heat the casserole and sprinkle on top the mushrooms, the bacon and the chopped parsley.
  10. Serve with a good bread or pasta and green salad.


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