coq au vin

Coq au vin

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by Simplebutsplendid
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Coq au vin is the perfect wintery dinner, it has all the deep rich flavours of the wine and slow cooking but can actually come together relatively quickly.

I make a few small substitutions to the classic recipe but there is no compromise on flavour! I have left out the bacon and brandy.

Let’s get cooking…

Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the chicken thighs, about 3 minutes per side to get it really caramelised.

Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.

Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.

Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the chicken and mushrooms back into the pan.

Bring to the boil and then cover. Bake in a 180C oven for 1 ½ hours, checking every 30 minutes to see if the liquid needs to be topped up.

Serve over creamy mashed potatoes.

Coq au vin
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Coq au vin

Servings

2

servings
Prep time

10

minutes
Cooking time

2

hours 

Ingredients

  • 4 chicken thighs

  • 2 carrots, diced

  • 2 ribs celery, diced

  • ½ large onion, diced

  • ½ punnet chestnut mushrooms, quartered

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 tsp dried parsley

  • 1 tsp red pepper flakes

  • 1 tblsp tomato paste

  • 2 bay leaves

  • 2 tblsp olive oil

  • 2 tblsp cornflour

  • 1 cup water

  • 1 cup red wine

  • Salt

  • Pepper

Directions

  • Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the thighs, about 5 minutes per side to get it really caramelised.
  • Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.
  • Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.
  • Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the chicken and mushrooms back into the pan.
  • Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.
  • Serve over creamy mashed potatoes.

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Simplebutsplendid