Chicken French

Coq au vin

Name: Coq au vin recipe
Yield: 4
Cuisine: /french
Ingredients: 40.00 ml plain flour for dusting, plus 40.00 ml extra; 6 chicken thigh cutlets, skin off; 40.00 ml extra virgin olive oil; 250g thickly sliced speck, cut into 1cm slices; 6 brown pickling onions, halved if large; 3 garlic cloves, crushed; 40.00 ml tomato paste; 500ml red wine; 500ml chicken stock; 300g small button mushrooms; 2 large sprigs fresh thyme, plus extra to serve; 2 dried bay leaves

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Jul 04, 2023

This coq au vin recipe is so simple to prepare, but delivers the kind of rich flavours and tender chicken that will make people think you’ve been busy in the kitchen all day.

2 tbs plain flour for dusting, plus 2 tbs extra
6 chicken thigh cutlets, skin off
2 tbs extra virgin olive oil
250g thickly sliced speck, cut into 1cm slices
6 brown pickling onions, halved if large
3 garlic cloves, crushed
2 tbs tomato paste
2 cups (500ml) red wine
2 cups (500ml) chicken stock
300g small button mushrooms
2 large sprigs fresh thyme, plus extra to serve
2 dried bay leaves

Method

1.

Place flour and chicken in a snaplock bag. Season with salt flakes and freshly ground black pepper. Seal bag. Shake well to coat chicken.
2.

Heat oil in a large, heavy-based casserole over medium-high heat. Cook chicken, turning, for 5-6 minutes each side or until browned. Transfer to a plate.
3.

Add speck. Cook, stirring occasionally, for 3-4 minutes or until browned. Add onion. Cook, stirring occasionally, for 4-5 minutes or until starting to brown. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add extra flour. Cook, stirring for 1 minute, then add tomato paste and cook for a further 30 seconds. Add wine. Bring to the boil. Boil for 2 minutes to reduce wine slightly. Stir in stock, mushrooms, thyme and bay leaves. Season with salt flakes and freshly ground black pepper.
4.

Return chicken and any cooking juices to the casserole. Bring to the boil. Cover, reduce heat to low. Simmer for 1 1/2 hours, turning chicken halfway during cooking, or until chicken is very tender and starting to fall away from the bone.
5.

Serve coq au vin sprinkled with extra thyme.