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Coq au Vin

Classic French coq au vin: chicken braised in red Burgundy wine with lardons, pearl onions and mushrooms.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1.5 kg chicken thighs and drumsticks
  • 150 g smoked lardons
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 12 pearl onions peeled
  • 250 g button mushrooms
  • 2 cloves garlic crushed
  • 2 tbsp plain flour
  • 2 tbsp brandy
  • 750 ml red Burgundy wine
  • 250 ml chicken stock
  • 2 sprigs thyme
  • 2 bay leaves
  • Salt and black pepper
  • 1 handful parsley chopped

Method
 

  1. Fry the lardons in a large casserole until golden. Remove.
  2. Season the chicken and brown well in the fat in batches. Remove.
  3. Add the butter and brown the onions and mushrooms for 5 minutes. Remove.
  4. Add the garlic and flour and stir for 1 minute. Add the brandy, then the wine and stock, scraping the base.
  5. Return the chicken and lardons with the thyme and bay. Cover and simmer gently for 1 hour.
  6. Add the onions and mushrooms and simmer uncovered for 20 minutes. Boil the sauce to reduce if needed, season and scatter with parsley.

Notes

Use a wine you would drink. It is the main flavour of the sauce.