About this recipe:After travelling through France, I was fortunate enough to have sampled a decent chunk of French cuisine. My favourite dish was Coq au Vin. When I returned home, I was eager to recreate that wonderful dish in my own home. This recipe does take a decent amount of preparation, but the result is well worth the wait. Serve with mashed potatoes and your choice of vegetables as the side.
3 tablespoons olive oil
6 skinless chicken thighs
2 cloves garlic, crushed
1 tablespoon Italian seasoning
3 medium vine-ripened tomatoes, sliced
4 portobello mushrooms, sliced
1 teaspoon freshly ground black pepper
1 onion, chopped
75ml red Burgundy wine
250ml double cream
4 tablespoons grated Gruyere
2 tablespoons cornflour
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat oil in a large frying pan over medium heat. Add the chicken, garlic and Italian seasoning. Brown the chicken on both sides, then add the tomatoes and mushrooms. Season with salt and pepper. Reduce heat to low, cover and simmer for about 30 minutes.
Strain off about half of the liquid from the frying pan and pour in the red Burgundy wine. Cover and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 20 or 23cm square baking dish. Cover with sliced onion and set aside.
Preheat the oven to 180 C / Gas 4. Bring the liquid remaining in the frying pan to the boil over medium-low heat. Gently whisk in the double cream and Gruyere cheese. Remove from the heat and stir until smooth. If the sauce is not thick enough, whisk in the cornflour and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.