Name: Coq Au Vin
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 4 tbsp butter; 12 None shallots; 12 oz small cremini mushrooms; 7 oz bacon, chopped; 3 cloves garlic, minced; 1/2 cup brandy; 6 None chicken thighs, on the bone; 6 None chicken legs; 3 tbsp all-purpose flour; 3 cups red wine; 2 cups chicken stock; 1/2 tbsp Dijon mustard; 3 None bay leaves; 1/4 bunch fresh thyme, tied with butcher's twine; 18 None baby carrots, trimmed; 2 lb baby potatoes; None None crusty baguette, to serve

Servings: 4 persons

3 tbsp olive oil
4 tbsp butter
12 None shallots
12 oz small cremini mushrooms
7 oz bacon, chopped
3 cloves garlic, minced
1/2 cup brandy
6 None chicken thighs, on the bone
6 None chicken legs
3 tbsp all-purpose flour
3 cups red wine
2 cups chicken stock
1/2 tbsp Dijon mustard
3 None bay leaves
1/4 bunch fresh thyme, tied with butcher's twine
18 None baby carrots, trimmed
2 lb baby potatoes
None None crusty baguette, to serve

1
Preheat oven to 350u00b0F.
2
Heat 1 1/2 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Cook shallots, mushrooms and bacon for 8-10 mins, until golden brown, stirring regularly. Add garlic then deglaze with brandy. Cook for 3 mins. Set aside. Add remaining butter and olive oil to pan. Season chicken and brown. Set aside. Add flour and cook for 1 min, stirring. Add wine, stock, mustard and herbs. Return chicken, shallots, mushrooms and bacon to pan along with carrots and potatoes. Bring to a boil then transfer to oven for 1 hour to 1 hour 30 mins, until chicken falls off the bone. Remove from oven and skim off excess fat. Discard bay leaves and thyme stems.
3
Serve with crusty baguette.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coq Au Vin

How did you like this recipe?