About this recipe:Coq au Vin - one of France's best known traditional dishes, and for good reason. This is easy to make and a divine winter warmer. Serve with boiled potatoes or mash, or even hand cut chips.
3kg chicken, cut into pieces
2 onions, minced
4 carrots, sliced
1 bottle of Burgundy wine
3 garlic cloves, minced
25g fresh parsley, chopped
salt and pepper to taste
3 tablespoons olive oil
400ml chicken stock
500g bacon, finely sliced
300g white button mushrooms, minced
2 tablespoons plain flour
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
The day before, mix the chicken with the onions, carrots, red wine, garlic, parsley, salt and pepper in a large bowl. Marinate for 24 hours.
Pour the marinade through a sieve, strain and and keep all the ingredients.
Heat the oil in a casserole and cook the chicken over medium heat, or until brown. Add the cognac and reduce.
Add all the vegetables from the marinade, then the marinade, chicken stock, bacon and mushrooms. Simmer for 2 and a half to 3 hours.