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Coq au vin chicken braised in red wine sauce with bacon and mushrooms in a pot

Coq au Vin

A rich French braise of chicken, bacon andmushrooms slow-cooked in red wine until deeply tender.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 8 free-range chicken thighs and drumsticks skin on
  • 200 g rindless streaky bacon cut into small lardons
  • 3 tbsp Wilson's Butter Flavoured Oil
  • 2 onions chopped
  • 3 carrots sliced
  • 4 garlic cloves crushed
  • 250 g brown mushrooms halved
  • 2 tbsp cake flour
  • 750 ml full-bodied red wine
  • 500 ml chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 tbsp tomato paste
  • Salt and black pepper to taste
  • A handful of fresh parsley chopped, to serve

Method
 

  1. Pat the chicken pieces dry with paper towel and season well with salt and pepper.
  2. Heat the Wilson's Butter Flavoured Oil in a large, heavy-based pot over medium-high heat. Brown the chicken in batches, skin side down first, until deep golden on all sides. Set aside on a plate.
  3. Add the bacon lardons to the same pot and cook for 3-4 minutes until they start to crisp and release their fat.
  4. Add the onions and carrots and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and mushrooms and cook for a further 3 minutes.
  5. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
  6. Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot, then add the stock, tomato paste, bay leaves and thyme.
  7. Return the chicken and any resting juices to the pot. Bring to a gentle simmer, then cover and cook on low heat for 1 hour 30 minutes, or until the chicken is very tender.
  8. Uncover and simmer for a further 10-15 minutes to reduce and thicken the sauce slightly. Taste and adjust the seasoning.
  9. Remove the bay leaves and thyme stalks, scatter with fresh parsley, and serve hot.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-ahead: This dish tastes even better the next day, so it's a great one to make a day in advance and reheat gently on the stove.
Freezing: Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestion: Serve with buttery mashed potatoes or crusty bread to soak up the sauce.