Quick chicken coq au vin
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The smell of this cooking will have you drooling! Best served with mashed potato to mop up the tasty sauce. From the "Australian Good Taste" magazine.
- Ready In:
- 1 1⁄2 tablespoons butter
- 1 tablespoon olive oil
- 1 kg chicken fillet, cut into pieces
- 200 g bacon, diced
- 200 g mushrooms, thickly sliced
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- salt and pepper
- Heat half the butter with the oil in a large heavy-based saucepan over med-high heat.
- Add half the chicken and brown.
- Remove and repeat with remaiming chicken.
- Increase heat to high, add remaining butter, bacon, mushrooms, onions, and garlic to the pan.
- Cook, stirring, 2 minutes.
- Reduce heat to medium and stir in the flour.
- Cook, stirring 1 minute.
- Gradually add the combined wine and stock, stirring constantly with a wooden spoon.
- Return the chicken and any juices to the pan with the thyme sprigs and stir well.
- Increase heat to high and bring to the boil.
- Reduce heat to medium and simmer, uncovered for 10 minutes or until the chicken is cooked through.
- Taste and season with salt& pepper.
- Remove thyme sprigs and serve with creamy mashed potato and crusty bread.
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I made this yesterday for a client just to try and easier version of the one I usually do, and doubled it so I'd have some for our dinner. I used chicken thighs on the bone. Let me tell you, this was fantastic! I did cook it a bit longer than you suggested, and the chicken was falling off the bone. Smelled awesome too!Reply
This was very good; even the kids liked it. I cooked the bacon separately to reduce the fat as another reviewer suggested. I used canned mushrooms and dried thyme since I didn't have any fresh, and thickened the sauce a little with cornstarch just before serving. The wine I used was a cabernet sauvignon. Served with mashed potatoes, peas and wheat rolls. It was great to come up with a yummy meal with ingredients that I had on hand, thanks for the recipe!1Reply
Great way to use up leftover wine without the effort of an authentic coq au vin recipe, but with a similar flavor. I didn't have mushrooms so I used carrots (pre-microwaved for a few minutes to soften). I substituted 1.5 tsp of dried thyme for fresh. The sauce is very rich and plentiful so I suggest serving this with french bread and/or mashed potatoes as the recipe says.Reply
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