Home » Main Course » Chicken » Coq Au Vin

Coq Au Vin

published by papaleng on Apr 15, 2009

A perfect dish to serves during special occasions.

image source

Ingredients

  • 1.5 kg chicken, cut into 8 pieces
  • 500 ml (2 cups) good-quality red wine
  • Bouquet garni (including thyme, bay leaf and parsley)
  • 1 tsp olive oil
  • 125 g speck, skin discarded, cut into strips
  • 1 onion chopped
  • 2 garlic gloves crushed
  • 1 tsp brandy
  • 1 tsp (all-purpose) flour
  • 1 tsp tomato paste (puree)
  • 500 ml chicken stock
  • 12 baby onions, peeled
  • 3 tsp unsalted butter, chilled
  • 12 button mushrooms
  • Chopped parsley. to served

Method

  1. Place the chicken pieces in glass or ceramic dish and add the red wine and bouquet garni. Cover and marinate in the refrigerator overnight.
  2. In a heavy, cast-iron pan, heat the oil over medium-high heat and add the speck. Cook until it renders some of its fat and is golden brown. Drain on paper towels, leaving the fat in the pan.
  3. Pat the chicken dry and retain the marinade and bouquet garni. Fry the chicken pieces three or four at a time until they start to change color. Remove from the pan, Add the onion and cook for one minute. Add the garlic and brandy and cook until all the liquid has evaporated. Stir in the flour and the tomato paste. Deglaze the pan with the reserved marinade and bouquet garni and reduce the liquid by half. Return the chicken to the pan., then add enough stock to cover the chicken pieces. Bring to the boil., then reduce the heat and simmer, covered for 30 minutes.
  4. While the chicken is cooking, bring a saucer pan of salted water to the boil and blanch the baby onions. for 8 minutes. Melt 20 g butter in a saucer pan, add the button mushrooms and cook for 4 minutes, then remove from the pan.
  5. When the chicken has been cooking for 30 minutes, add the mushrooms and baby onions to the pan and cook for another 10 minutes.
  6. Using a slotted spoon, transfer the chicken and vegetables to a platter. Remove the bouquet garni. Return the pan to the heat and boil vigorously to reduce by almost half. Then cut the remaining butter into small cubes and whisk it one piece at a time into the sauce until the sauce is rich and glossy. Strain the sauce over the chicken and garnish with the parsley.

PREP TIME: 20 minutes + overnight marinating

COOKING TIME: 1 hour 15 minutes

SERVES 4

30 Responses so far | Have Your Say!

  1. # 1 by Joe Dorish
    April 15th, 2009 at 7:14 am #

    Sounds like a tasty dish!

  2. # 2 by Mr ghaz
    April 15th, 2009 at 7:18 am #

    That was delicious food..Will try it soon..Thnx for sharing this great recipe

  3. # 3 by Christine Ramsay
    April 15th, 2009 at 8:36 am #

    This is one of my favourite dishes and this sounds like a really good recipe.

    Christine

  4. # 4 by Papa Sparks
    April 15th, 2009 at 8:55 am #

    Nice one!

  5. # 5 by lindalulu
    April 15th, 2009 at 9:22 am #

    Yummy!

  6. # 6 by kate smedley
    April 15th, 2009 at 9:48 am #

    Love coq au vin, great recipe

  7. # 7 by kairos
    April 15th, 2009 at 9:59 am #

    papaleng, iluluto ko ito bukas

  8. # 8 by monica55
    April 15th, 2009 at 10:12 am #

    yum, yum, yummy. I hope that I don’t gain too much weight, cuz I’m trying all of the recepies posted 2/day. They’re all so good.
    Monica

  9. # 9 by Dee Gold
    April 15th, 2009 at 10:41 am #

    I like it

  10. # 10 by Juhls
    April 15th, 2009 at 11:55 am #

    Yummy recipes!

  11. # 11 by PR Mace
    April 15th, 2009 at 12:05 pm #

    Thanks, I will have to try this one.

  12. # 12 by ChiMiauw
    April 15th, 2009 at 12:56 pm #

    Sounds very yummy! GOnna try it

  13. # 13 by Mystical Whitewolf
    April 15th, 2009 at 1:45 pm #

    Looks like another winner………Man this makes me hungry LOL

  14. # 14 by Kimber777
    April 15th, 2009 at 2:25 pm #

    Sounds Great!

  15. # 15 by monica55
    April 15th, 2009 at 3:10 pm #

    I can’t wait to try it. Scrumptuous.
    Monica

  16. # 16 by Juancav
    April 15th, 2009 at 4:43 pm #

    Sounds great.

  17. # 17 by bjr
    April 15th, 2009 at 5:45 pm #

    Delicioso y perfecto

  18. # 18 by Mark Gordon Brown
    April 15th, 2009 at 6:38 pm #

    sounds super yummy. I do the most of the cooking in our home, so will have to bookmark this. thanks

  19. # 19 by Poetic Enigma
    April 15th, 2009 at 9:01 pm #

    Very interesting recipe,
    sounds like it would be good
    (:

  20. # 20 by jo oliver
    April 15th, 2009 at 11:36 pm #

    My mouth is watering!

  21. # 21 by maranatha
    April 16th, 2009 at 1:06 am #

    Sounds perfectly scrumptious. What is speck?

  22. # 22 by Luffy12
    April 16th, 2009 at 7:38 am #

    your a chef now papaleng!? great!

  23. # 23 by Mrs M
    April 16th, 2009 at 1:03 pm #

    This sounds so good. I am definitely going to try this dish this weekend

  24. # 24 by Darlene McFarlane
    April 17th, 2009 at 3:20 pm #

    This sounds great. I will have to try it soon.

  25. # 25 by xoxo
    April 19th, 2009 at 4:42 am #

    I’ll definitely try this as soon as I can cook :)

  26. # 26 by twopenneth
    April 20th, 2009 at 5:10 am #

    i was just looking for this recipe. i wonder why they dont show it in google. thanks

  27. # 27 by CutestPrincess
    April 23rd, 2009 at 10:59 am #

    wow… looks so delicious…

  28. # 28 by rizzei
    May 11th, 2009 at 7:10 am #

    just curious bout the title. i can’t understand it. lol, .anyway, this looks delicious:) but i’m afraid of cooking. hehe.:)

  29. # 29 by revivor
    June 20th, 2009 at 4:22 pm #

    this looks fabulous!!

  30. # 30 by heidiefernandez
    July 18th, 2010 at 10:04 am #

    Sarap Papaleng…

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