Coq Au Vin
Coq Au Vin

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, coq au vin. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Coq au vin is a quick and easy chicken recipe to cook at home from all the family.

Coq Au Vin is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Coq Au Vin is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook coq au vin using 15 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Coq Au Vin:
  1. Take 500 ml Red Wine
  2. Prepare 25 ml Brandy (optional)
  3. Get 1 Carrot
  4. Take 2 Red Onions
  5. Prepare 6 Chicken thighs
  6. Get 3 rashers Thick Cut Streaky Bacon
  7. Get Butter
  8. Take 250 ml Chicken Stock
  9. Make ready 250 grams Button Mushrooms
  10. Take 2 cloves Garlic
  11. Get 3 sprigs Thyme
  12. Prepare 2 Bay Leaves
  13. Take Parsley
  14. Make ready 3 Large Potatoes (for the mash)
  15. Get Flour/Corn Starch (to thicken the sauce)

A truly authentic coq au vin is made, obviously, with a cock bird, and some of the blood goes into the sauce which, by the time it reaches the table, is a rich, almost black colour. In Britain we make a less authentic adaptation, but it makes a splendid dinner-party dish. Coq au vin—literally "cock (rooster) with wine" in French—was originally developed as a way to make the tough meat of an older rooster edible. The most famous version of coq au vin is made with wine from Burgundy, lardons, mushrooms, and pearl.

Steps to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

Mary Berry's coq au vin recipe comes down to a rich combination of chicken, bacon and a glorious, thick sauce made with chicken stock and wine. Make sure you use good, free range chicken for the best of flavour and use smoked bacon too. Simply follow Mary Berry's recipe below. We knew there was a reason we were looking forward to winter. Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin.

So that’s going to wrap this up with this exceptional food coq au vin recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!