Coq au vin ("cock in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve given you a much more modern version using chicken that works for the time-poor cook who wants dinner on the table in under 30 minutes. Delicious served with mashed potato and steamed spinach or broccoli.
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Onion, diced |
| 2 cloves | Garlic |
| 4 sprigs | Fresh thyme, about 2 tsp |
| 3 rashers | Streaky bacon, diced |
| 4 | Bay leaves |
| 1 cup | Red wine |
| ¼ cup | Tomato paste |
| 1 ½ cups | Chicken stock, or beef or mushroom stock |
| 600 g | Boneless chicken thighs, about 8-10 thighs, skinless and quartered (Main) |
| 250 g | Button mushrooms, stalks removed and quartered |
| 1 tsp | Cornflour, mixed with 1 Tbsp cold water |
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Directions
- Heat olive oil in a large fry pan on medium heat. Cook onion, garlic, thyme, bacon and bay leaves, until onion is soft and starting to caramelise a little.
- Pour in red wine and allow it to bubble away for a minute while you use a wooden spoon to rub the bottom of the pan to release any pan brownings into the liquid — this will give the stew more flavour.
- Add tomato paste and stock and bring to a gentle boil. Add chicken and mushrooms; stir, cover and leave to simmer for 10-15 minutes or until chicken is cooked through. Season to taste with salt and freshly ground black pepper. Stir in cornflour mixture and simmer for a further 2-3 minutes until sauce thickens.
