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    You are in: Home / Recipes / Coq Au Vin With a Difference Recipe
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    Coq Au Vin With a Difference

    Coq Au Vin With a Difference. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    The Flying Chef's Note:

    This is a take on the original coq au vin, I think this dish as is, is wonderful, but this is just a different way of preparing it, that adds that something a little bit special for a romantic evening in. I have only changed a few things but I think it adds such a wonderful flavour, so enjoy. I made this for 2 so if you want to make it for a dinner party just adjust amounts accordingly. You will not have to adjust sauce ingredients much as the ingredients listed below would easily be enough for 3 and if you wanted to make it for 4 add more mushrooms, one more slice of bacon, extra stock and liquid.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min's a side. (You want a nice colour on the outside.) Remove and set to one side.
    2. 2
      Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.
    3. 3
      Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min's.
    4. 4
      Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.
    5. 5
      Return chicken to pan and simmer for 20-30 Min's until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.
    6. 6
      Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.
    7. 7
      Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.
    8. 8
      I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.
    9. 9
      To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.

    Ratings & Reviews:

    • on August 10, 2008

      55

      Very easy to make and taste excellent. I love the extra favor of truffle oil. I used chicken broth rather than the stock cube and water. There was a bit too much sauce but I didn't mind it at all...Would use the left over sauce for pasta tomorrow. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coq Au Vin With a Difference

    Serving Size: 1 (579 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 635.7
     
    Calories from Fat 307
    48%
    Total Fat 34.2 g
    52%
    Saturated Fat 15.6 g
    78%
    Cholesterol 146.9 mg
    48%
    Sodium 441.6 mg
    18%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.3 g
    9%
    Protein 33.6 g
    67%

    The following items or measurements are not included:

    truffle oil

    mixed mushrooms

    rosemary

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