Monday, 16 July 2012

Coq au Vin

In keeping with the slow cook, retro, french theme  that I am on at the moment using my lovely book Slow Cooking by Joanne Glynn I thought this no fuss chicken casserole would be just the ticket for Bastille Day.

This dish is cooked completely on the stove top and is mild enough for fussy eaters and is surprisingly quick to put together.

It is said that the ancient Romans created this dish to demonstrate their superior sophistication to the Gauls, whose French descendants have since claimed it as their own - wonder what the French think about that!

Cooking time 1 hour 20 mins - Serves 8
(as I was only feeding 4 I divided this in half) 
This can be marinated overnight, thereby saving you a little bit of time when you come to cook.
2 x 1.6kg chickens
750ml (1 bottle) red wine
2 bay leaves
2 sprigs thyme
250g bacon diced
60g butter
20 pickling or small pearl onions or shallots
250g button mushrooms
1 teaspoon oil
30g plain flour
1 litre chicken stock
125ml brandy
2 teaspoon tomato paste
1 1/2 tablespoons softened butter
1 tablespoon plain flour.

Chop chicken into 8 pieces each - removing the back bone (or buy chicken already jointed)
Put wine, bay leaves, thyme, salt and pepper in and bowl and add chicken pieces. Cover and leave to marinate, preferably overnight.

Saute bacon in a pan until golden and set aside.
Melt a quarter of the butter in the pan, add the onions and saute until browned - set aside.

Melt another quarter of the butter, add mushrooms, season with salt and pepper and cook for 5mins - set aside with the bacon and onions.

Drain the chicken - keep the marinade, pat dry the meat.
Season. Add remaining butter and oil to the pan and cook the chicken until golden.
Stir in the flour.

Transfer chicken to a large saucepan or casserole dish.
In the pan bring stock and brandy to the boil, stirring, for 30 seconds to deglaze the pan and pour over chicken.
Add everything else, marinade, onions, mushrooms, bacon and tomato paste.
Cook over a moderate heat for 45mins or until chicken is cooked.

If the sauce is too runny lift out the chicken and veg, bring sauce to the boil and whisk in extra butter and flour cook for 2 mins and then return the chicken and veg to the sauce.

This smelt delicious cooking and equally so when it was dished up at the table.


  1. This dish looks delicious! However, only two out of the five of us like mushroomms. One of them, is me :) Hubs absolutely hates them, and doesn't like them touching his other food. Wonder if I could somehow make them on the side....

    1. I don't see why you couldn't leave out the mushrooms and just saute them separately and add them to those who like them at the end when you have dished up the non-mushy ones! Enjoy.

  2. Hmmm, nostalgic comfort food. Did you have it with rice or mashed potato - either would be good to soak up the sauce although I think my preference would be mash - but then I would because mash is one of my desert island foods! Love a bit of history with my dinner too.

    1. We had this with rice but could equally be good with mash or couscous - it definitely needed something to soak the lovely gravy and we also had some crunchy fresh bread for uncouth mopping!

  3. What a great meal. I love coq au vin. It's such a wonderful meal, almost the best of the comfort food dishes. This is a fabulous recipe and it looks lovely. xx

  4. thank you Charlie - the chilly weather down here has made having the cooker on a pleasure and when this is what comes to the table its win win.

  5. What a delicious meal. I'm embarrassed to admit that I've never made Coq au Vin and here I am in France! So it's definately a 'to do' this summer, maybe on a Monday when traditionally it's difficult to get fish! Thanks for sharing such an inspiring recipe.

    1. Come on Jude, what have you been doing! It was lovely. Thank you for your comments.

  6. Mmmmmmm....La nouvelle resete !!!! :O) J`adore cuisinier!!! Vos fotos regarde si délicieux !!!Mmmmmmm...... :O)
    Have a nice day Magnolia!!!
    xxx Maria xxx