When it comes to classic French cuisine it doesn't get much more quintessential than Coq au Vin, the hearty, heartwarming chicken dish that will see out the last of winter in cosy style. Typically you would use a Burgundy wine (red) but as a French favourite this changes according to the region that is cooking it! A real soul-dish, this is perfect for a relaxed Sunday feast, and can be served with potatoes however you like them best - we recommend mashed or simply steamed!
Ready to cook up a classic?
Coq au Vin
Serves 4-6
Ingredients
A chicken of around 2kg, cut up into around 8-10 pieces
40g butter
1 onion
2 shallots
1 carrot
3 cloves of garlic, minced
40g flour
10cl Cognac
1 tbsp tomato purée
75cl red wine
125g lardons
250g mushrooms, sliced
Bouquet garni
Parsley
Salt & Pepper
Method
Finely chop the onion, shallots, carrots and garlic.
In a large pan, heat the butter on a medium-high heat. Add the pieces of chicken and cook for around 3-5 minutes on each side so they are golden. Remove to a plate and set aside.
Add the chopped onion, shallots and carrots to the pan and cook until there is a lovely golden colour to the onions. Add the garlic and cook for a further minute.
Sprinkle in the flour and mix well.
Add the cognac and flambé - you'll have tried this out if you tried out our Pepper Sauce recipe last month!
Add the red wine, a small glass of water and the tomato purée.
Add the bouquet garni, then season with salt and pepper.
Add the chicken you have set aside, cover and cook for 1.5 hours - 2 hours, until the chicken is tender.
Put your lardons into a pan and cover with cold water. Bring this to the boil for a minute or two, then drain the lardons. (This removes some of the salt from the lardons).
Slice the mushrooms, then saute with the lardons for 5-8 minutes.
Remove the chicken pieces from the sauce to a plate or dish, and turn up the heat on the sauce to reduce it - this should take around 7-8 minutes.
Return the chicken to the pan along with the mushrooms and lardons.
Serve with your choice of potatoes and sprinkle with parsley.
