Coq au Vin
Coq au Vin translates to ‘chicken in wine’. This is my simple to make version of the French classic. It’s proper hearty comfort food.
Print Pin RateServings: 2 Large portions
Ingredients
- 6 Chicken thighs skin on
- 200 g Bacon lardons
- 1 Onion diced
- 2 Carrots chunky dice
- 10 g Rosemary chopped
- 10 g Thyme chopped
- 4 Cloves of garlic chopped
- 40 g Plain flour
- 300 ml Red wine
- 200 ml Chicken stock
Instructions
- Season the chicken thighs generously with salt and pepper.
- Heat some cooking oil in a deep pan or casserole dish. Fry the chicken thighs over a high heat on both sides until golden.
- Remove the chicken from the pan and set aside. Add the bacon lardons and cook until it starts to turn crispy.
- Turn the heat down to a medium-high heat, add in the carrots, onion, rosemary and thyme. Cook for about 5 minutes, stirring occasionally until the onions start to soften.
- Chuck in the garlic and cook for another minute.
- Sprinkle in the flour, stir well.
- Pour in the red wine and chicken stock, bring to a simmer.
- Get the chicken back into the pan and stir into the sauce. Now turn the heat down to a low-medium heat and place a lid on top or cover with tin foil.
- Leave it to simmer for about 25 minutes.
- Dish it up with creamy mashed potatoes. Enjoy.
