Coq Au Vin

Ingredients 

Ingredients

12 shallots

2 garlic cloves

100g carrots, peeled

100g celery

250g brown mushrooms

½ bunch parsley

1 sprig thyme

1kg chicken, cut into 2 thighs, 2 breasts & 2 drumsticks

Salt & pepper

1 tsp flour, plain

50g butter

300ml red wine

500ml chicken stock

150g lardons

2 tbsp cornflour

Method 

Serves 4 -6

  1. Peel the shallots and slice them into strips. Peel and dice the garlic. Dice the carrots and celery into 1cm pieces. Quarter the mushrooms.

 

  1. Season the flour with salt & pepper and sprinkle over the chicken.

 

  1. Heat the butter in the roasting pan on the hob and brown the chicken on all sides. Remove the chicken from the pan and brown the shallots, carrots, celery, garlic, mushrooms, and lardons. Deglaze with red wine and reduce the liquid by half.

 

  1. Add the stock and bring it to the boil. Add the parsley, thyme and chicken pieces. Using the ThermaFlow® fan setting, place the pan in the oven at 170°C for approximately 45 minutes.

 

  1. Return pan to the hob and take out the chicken. Mix the cornflour with 2 tbsp of water.

 

  1. On a medium heat, stir in the cornflour until sauce has thickened and return chicken to the pan. Serve.

WATCH OUR VIDEO TO SEE HOW WE MAKE ROAST PORK

HAVE A LOOK AT OUR OTHER MAIN COURSE RECIPES

  • Roast Pork
  • Pasta Bake
  • Pizza Naan