Coq au Vin Recipe

Don't be afraid of making this Coq au Vin Recipe. Surprisingly, it is one of those simple chicken recipes, yet it has the illusion of being complicated. This particular Coq au Vin Recipe has been pared down, nevertheless, it is the most delicious of one pot meals.

Make ahead meals are so useful, and for this reason I often use this chicken in red wine recipe when having friends for supper.

Ingredients:

You will need a pan or pot with a lid. I use a fairly wide casserole pan so that the heat is well distributed.

Method:

1. On the hob, heat half of the oil. Add the bacon and fry gently until it is slightly brown. Set aside.
2. Add the rest of the oil. Brown the chicken pieces in 2 - 3 batches, setting each batch aside when the pieces are browned all over. This is an important step as it imparts flavor to the dish.
3. Add the bacon and chicken back to the pan. Pour over the brandy. Add 1 cup of red wine and chicken stock. Add the button onions, garlic, bay leaf and thyme.
4. Put the lid on the casserole dish and simmer gently for about 20 minutes. Add the mushrooms and parsley. Add remaining wine if necessary. Season with salt and pepper. Replace the lid and cook for a further 15 minutes.
5. Mix the cornflour with a a couple of teaspoons of cold water. Stir until you have achieved a smooth paste. Slowly add this to the red wine sauce. Simmer for a few minutes until the cornflour has become translucent and the sauce has thickened.
6. You could, at this point, remove the bay leaf but I never worry. Serve with mashed potato and simple cooked vegetables.

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