Coq au Vin
Classic French braised chicken in red wine with mushrooms and bacon.
Ingredients
- 8 chicken thighs
- 150g bacon lardons
- 250g button mushrooms
- 12 shallots or 1 onion
- 3 garlic cloves
- 500ml red wine
- 300ml chicken stock
- 2 tbsp tomato paste
- 2 bay leaves
- Thyme
- 2 tbsp flour
- Butter
Method
Brown the chicken thighs in butter, then remove and set aside.
Cook the bacon lardons until crisp, then add the shallots, garlic and mushrooms and cook until golden.
Stir in the flour, then add the wine, stock, tomato paste, bay leaves and thyme.
Return the chicken to the pot, cover and simmer for 45-50 minutes until tender.
Remove the lid and reduce the sauce for the final 10 minutes if needed.
Serve with crusty bread or mashed potatoes.
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