Traditional Coq au Vin - Chicken in red wine
An easy version of a French classic with chicken thighs, red wine, shallots, mushrooms and bacon.
Ingredients
- 8 chicken thighs
- 1 tablespoon butter
- 1 tablespoon oil
- 200 g button mushrooms
- 300 g shallots
- 100 g streaky bacon
- 2 cloves garlic
- 375 ml red wine
- 1 bay leaf
- 2 sprigs thyme
- 1 tablespoon parsley
Instructions
- Start by heating butter and oil over a medium heat and place the chicken thighs skin down for a few minutes until the skin turns golden brown.
- Turn the thighs over and brown the other side for about a minute.
- Transfer the chicken to a casserole dish with a slotted spoon, skin side up.
- Add the bacon pieces to the pan and fry for a couple of minutes until they start to brown.
- Tip in the sliced garlic and fry for one minute.
- Transfer the bacon and garlic to the casserole dish and use the reserved juices to fry the onions and mushrooms for a few minutes until burnished. Add them to the casserole dish.
- Strip the leaves from the thyme and chop the leaves finely. Add the chopped thyme and a bay leaf to the dish.
- Add the wine to the pan to deglaze and after a couple of minutes add a slurry of cornflour and water to thicken.
- Bring to the boil and then add the wine mix to the casserole dish.
- Put a lid on the dish and place in the oven at 180C/350F/Gas4 for 20-30 minutes until the chicken is cooked through and the onions are tender.
- Check the seasoning and serve.
Notes
Top tips
- shallots can be fiddly to peel so put them in a bowl and cover with boiling water for 5 minutes to loosen the skins
- if you don't have any fresh herbs use a teaspoon of dried thyme
Nutrition
Calories: 803kcalCarbohydrates: 18gProtein: 44gFat: 54gSaturated Fat: 16gTrans Fat: 1gCholesterol: 246mgSodium: 381mgPotassium: 1057mgFiber: 3gSugar: 8gVitamin A: 388IUVitamin C: 10mgCalcium: 63mgIron: 3mg
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