dinner · dairy-free
Coq au vin
Chicken pieces marinated overnight in red wine with aromatics, then browned and slowly braised in that wine with bacon, mushrooms and pearl onions until falling off the bone.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Method
-
1
Put the chicken, vegetables and herbs in a bowl, cover with the wine and marinate in the fridge 12 hours.
-
2
Lift out the chicken and pat dry. Strain the wine, keeping the vegetables.
-
3
Render the bacon in a heavy pot and remove. Season the chicken, dust with flour and brown well in the fat and oil. Remove.
-
4
Brown the marinated vegetables, add the wine and bring to a boil, scraping the pot. Add the stock, chicken and bacon, cover and braise at 160°C (325°F) for 1.5 hours until very tender.
-
5
Meanwhile brown the mushrooms and pearl onions in a pan.
-
6
Lift out the chicken, strain and reduce the sauce until glossy, return the chicken with the mushrooms and onions, and finish with parsley.
