Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: France
Ingredients: 1.5kg chicken pieces, bone-in; 750ml Burgundy red wine; 200g lardons; 200g chestnut mushrooms, quartered; 200g pearl onions; 4 garlic cloves, crushed; 2 tbsp plain flour; 30ml brandy

France

Originally made with old roosters too tough to roast, the long wine braise transformed them into something magnificent.

The great French chicken braise — slowly cooked in red Burgundy wine with lardons, mushrooms and pearl onions until impossibly tender.

Prep

30 mins

Cook

1 hr 30 mins

Difficulty

Medium

Calories

465 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1.5kgchicken pieces, bone-in

750mlBurgundy red wine

200glardons

200gchestnut mushrooms, quartered

200gpearl onions

4garlic cloves, crushed

2 tbspplain flour

30mlbrandy

Method

Brown chicken in batches. Remove.

Fry lardons and pearl onions until golden.

Return chicken. Add brandy. Stir in flour.

Pour over wine. Add garlic, bay, thyme. Cover and simmer 1 hour.

Add mushrooms in last 20 minutes. Season and serve.

Chef's Tip

Make it the day before — coq au vin always improves overnight.

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Coq au Vin

Ingredients

Method

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