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.
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!
Absolutely delicious, tried it with and without Cognac, with and without bacon and both times it was easy and an absolute delight. Top marks. I shall be using this recipe in future. - 09 Mar 2016
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