Coq au Vin

Name: Coq au Vin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, French, Mediterranean
Ingredients: 2 x 1.25 kg chickens or chicken pieces; 60 g butter; 125 g lean bacon pieces diced; 12 tiny onions (eschalots) peeled; 250 g mushrooms sliced; 2 cloves of garlic crushed; 1/3 cup of brandy; 2 cups of red wine; 1 cup of stock; Bouquet Garni; Salt, pepper; 2 x tablespoons of flour

4 steps

Prep:20minCook:40min

I love this recipe. It comes from the Original Australian Womens Weekly recipe book originally published in 1970 and reprinted in 1981. It is still one of my favourite cookbooks. This recipe is more traditional than the current AWW Cookbooks. I use chicken pieces - and used legs here as they were all I could get. Thighs, legs, wings or maryland are fine. For tiny onions I use eschalots. I also add more stock and add small potatoes, serving with steamed green beans. Crunchy bread can be used to soak up the sauce. I cooked everything in the Crueset on the stove top.

Updated at: Thu, 17 Aug 2023 08:04:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories894.7 kcal (45%)

Total Fat50.5 g (72%)

Carbs25.2 g (10%)

Sugars9.9 g (11%)

Protein60.8 g (122%)

Sodium418.6 mg (21%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 x 1.25kgchickens

or chicken pieces

60gbutter

125glean bacon pieces

diced

12onions

tiny, eschalots, peeled

250gmushrooms

sliced

2cloves garlic

crushed

⅓ cupbrandy

2 cupsred wine

1 cupstock

bouquet garni

salt

pepper

2 tablespoonsflour

Instructions

Step 1

Joint the chickens if using whole birds. Heat butter in heavy saucepan, add diced bacon, peeled, blanched and drained onions (eschalots are small and I didn’t blanche them, I peel the knot on the end and leave it there - it stops the onion falling apart when cooking). Cook a few minutes then add chicken pieces; brown well, season.

Step 2

Add sliced mushrooms and crushed garlic, cook 5 mins. Strain off all excess fat, add brandy (it lights up, it’s wonderful and this is very French) when it’s gone out add red wine, stock and bouquet garni.

Step 3

Transfer to casserole, cover, cook in moderate oven 40 mins or until chicken is tender (or cook in saucepan on top of stove - I cooked everything in the Crueset on the stove so didn’t need to transfer anything). Mix extra butter with flour and add gradually to sauce to thicken it. Stir over heat until sauce boils. Check seasoning.

Step 4

Serve with hot garlic bread and a tossed green salad. I served with fresh green beans and a French bread stick.