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Coq Au Vin Recipe

Coq Au Vin
Coq Au Vin

Every province in France claims the origin of this dish. Its always a memorable dish and a good standby.

This recipe for Coq Au Vin serves 6 people.

Time required: 1 hour and 55 minutes
(20 minutes to prepare, then cook for 95 minutes)

Ingredients you'll need:

  • 6 whole chicken legs
  • 2 bacon rashers
  • ½ cup of seasoned flour
  • 24 button mushrooms
  • 3 tbsp oil
  • 1 bay leaf
  • 2 ½ cups of red wine
  • 6 sprigs of parsley
  • 1 tbsp parsley, finely chopped
  • 1 sprig of thyme
  • 1 tbsp plain flour
  • 2 cloves of garlic
  • 2 tbsp water
  • 12 pickling onions
  • 2 tbsp brandy

How to make Coq Au Vin:

  1. De-rind the bacon and cut flesh into thin strips. Peel the onions and trim the mushrooms. Heat one tablespoon of the oil in a frying pan and cook the bacon. Place in a casserole dish. Add the onions and mushrooms to the frying pan and saute for 5 minutes. Remove from pan and set aside. Put the seasoned flour in a plastic bag. Cut the chicken legs at the joint. Toss the chicken pieces in the seasoned flour. Heat the remaining oil in a large fying pan and brown the chicken pieces on all sides. Warm the brandy, pour over the chicken and carefully ignite using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in pan. Stir to remove pan sediment. Pour over chicken. Tie the parsley sprigs, bayleaf and thyme together to form bouquet garni. Crush, peel and mash garlic. Add bouquet garni, garlic to the casserole. Cover and cook at 180degrees celsius for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushrooms and onions and cook for a further 30 minutes. Remove the bouquet garni and garlic and discard. Sprinkle casserole with the chopped parsley.

Recipe Notes:

Variations - use 500g of chicken pieces instead of whole chicken legs.

(Sourced from Quick n Easy Chicken - Australian)

See other casserole recipes and main course recipes.