About this recipe:In a traditional coq au vin, the liver and blood of the rooster would be incorporated into the sauce at the end of cooking to make it richer and more flavourful. Here, I replace blood and liver with tomato passata for a beautiful, tasty sauce, that is easy to make! I also use chicken thighs instead of a rooster, it is easier to find and more tender.
2 tablespoons olive oil
6 bone-in chicken legs
1 onion, thinly sliced
1 shallot, chopped
2 carrots, sliced
3 cloves garlic, minced
2 1/2 tablespoons plain flour
1 tablespoon cornflour
40ml Cognac or brandy
500ml full-bodied red wine
1 teaspoon dried thyme
1 small handful chopped fresh parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
200g bacon, chopped
250g mushrooms, sliced
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Heat the olive oil in a casserole and brown the chicken for 5 to 10 minutes on medium-high heat. Add the onion, shallot, carrots and garlic, and sprinkle with flour and cornflour. Mix well, then pour over the Cognac. Set alight over high heat, rotating the pan in all directions.
Once the flames diminish, add the red wine, water, passata, thyme, parsley, bay leaf, salt and pepper. Cover and simmer over low heat for about 1 hour.
While chicken is cooking, fry the bacon in a hot pan until nicely browned, about 10 minutes. Drain and place on kitchen paper. Add to the chicken after 1 hour of cooking, along with the mushrooms. Simmer another 30 minutes, uncovered. Adjust seasoning and remove bay leaf before serving.
For a lighter dish, remove the chicken skin before browning. Serve with potatoes or white rice. Feel free to prepare your coq au vin the day before, it's even better reheated!
I made it without firing up an alcohol, just added the vine as it makes the recipe more complicated and not sure it has much to do with the taste. Because I can't imagine how could this possibly be any better. - 06 Nov 2015