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Best Coq Au Vin

Best Coq Au Vin

Favourite
It has wonderful complex flavours and tastes like pure comfort food. Each step gives such satisfaction, from the browning bits of fragrant pancetta to the softness of the chicken and the fruity aroma of the wine
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Prep Time 28 minutes
Cook Time 50 minutes
Total Time 1 hour 18 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 810
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 skinless Chicken Breasts, each cut in half
  • 5 Garlic Cloves, peeled and chopped finely
  • 2 Carrots, peeled and diced
  • 3 Celery Sticks, diced
  • 1 Leek, diced
  • 6 Sprigs of Thyme
  • 500ml Red Wine
  • 120g Pancetta, chopped
  • 100g Plain Flour
  • Sea Salt & freshly Ground Black Pepper
  • 20 Shallots, peeled
  • 150g Button Mushrooms
  • 5 Tsp Brandy
  • 500ml Chicken Stock
  • 3 Bay Leaves
  • 2 Tomatoes, skinned deseeded and diced
  • 1 Tbsp Tarragon leaves, chopped
  • 2 Tbsp Parsley leaves, chopped

Method
 

  1. In a large bowl place the Chicken, Garlic, Carrot, Celery, Leek, Thyme and Red Wine
  2. Cover and marinade overnight in the fridge
  3. Preheat the oven to 200 degrees C
  4. In a large casserole dish, fry the Pancetta pieces over a medium heat until starting to crisp
  5. Meanwhile strain the Chicken and vegetables, reserving the marinade and vegetables
  6. On a plate, season the Flour and then coat the Chicken pieces thoroughly
  7. Add the Chicken to the Pancetta and fry on a high heat until browned all over
  8. Add the reserved marinated vegetables, Shallots and Mushrooms
  9. Fry until softened
  10. Remove the casserole dish from the heat
  11. Pour over the Brandy and carefully flame off the alcohol
  12. Gradually stir in the reserved marinade juices and Chicken Stock
  13. Add the Bay Leaves
  14. Cover the casserole dish and cook in the oven for 60 minutes
  15. Stir in the Tomatoes and Tarragon
  16. Divide between the 4 warmed serving plates and garnish with Parsley
  17. Serve with creamy mashed potato or crusty bread

Nutrition

Calories: 810kcalCarbohydrates: 62gProtein: 67gFat: 21gSaturated Fat: 7gSodium: 1190mgFiber: 9gSugar: 19g

Notes

For an even richer flavour, use a good quality red wine that you would also enjoy drinking.
Ensure the chicken is truly browned and not just steamed; overcrowding the pan can prevent this. Fry in smaller batches if necessary to achieve a good sear, as this develops a crucial depth of flavour for the final dish.
When flaming the brandy, ensure you have good ventilation and stand back. The alcohol will burn off quickly, leaving behind a wonderful aromatic base. Be patient and allow the flames to subside naturally.

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