Quick coq au vin

    1 hour 15 min

    This quick coq au vin, made with boneless chicken, is ready in about 1 hour 15 minutes, a shorter version of the traditional French dish. Use 2 whole boneless chicken legs and 2 whole skinless, boneless chicken breasts in place of the whole chicken, if desired.

    4 people made this

    Serves: 4 

    • 1 (1.3kg to 1.5kg) whole chicken
    • 12 baby onions
    • 120ml water
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon granulated sugar
    • 4 large mushrooms, cleaned and quartered
    • 55g finely chopped onion
    • 3 cloves garlic, minced
    • 350ml dry and robust red wine (such as Syrah or Grenache)
    • 2 bay leaves
    • 1 sprig thyme, leaves picked or 1/2 teaspoon dried thyme
    • 3/4 teaspoon salt
    • 3/4 teaspoon freshly ground black pepper
    • 2 tablespoons red wine
    • 1 teaspoon potato starch
    • 4 slices bread, crusts removed
    • 2 teaspoons rapeseed oil
    • 2 tablespoons finely chopped fresh parsley

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
    2. Pull off skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
    3. Combine baby onions, water, 1 tablespoon olive oil and sugar in a large saucepan; bring to the boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
    4. Heat remaining 1 tablespoon olive oil in a large pan over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
    5. Preheat oven to 200 C / Gas 6.
    6. Place onion in the same pan used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 350ml red wine, bay leaves, thyme, salt and pepper; bring to the boil. Return legs and wings to the pan; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the centre, about 6 minutes.
    7. Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add baby onions and mushrooms with their juices; keep warm.
    8. Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
    9. Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
    10. Dip the tip of each crouton into the sauce; press into parsley until coated.
    11. Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.


    From "Poulets and Legumes: My Favorite Chicken and Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton.

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