Traditional coq au vin

    3 hours 30 min

    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.

    9 people made this

    Serves: 6 

    • 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
    • 100ml Cognac
    • 400ml chicken stock
    • 500g bacon, finely sliced
    • 300g white button mushrooms, minced
    • 2 tablespoons plain flour

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. 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.
    2. Pour the marinade through a sieve, strain and and keep all the ingredients.
    3. Heat the oil in a casserole and cook the chicken over medium heat, or until brown. Add the cognac and reduce.
    4. Add all the vegetables from the marinade, then the marinade, chicken stock, bacon and mushrooms. Simmer for 2 and a half to 3 hours.

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