CarolCooks2 in my kitchen…Coq Au Vin…

Chicken is such a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today I am sharing Coq Au Vin… 

Coq Au Vin is a classic French dish and there are many versions and many cooks who think theirs is the most authentic and the best…

However, it is all down to taste…individual taste…some add carrots some don’t…

Take wine, shallots, mushrooms some aromatics and a chook…

Ingredients:

  • 25g butter
  • 150g shallots, peeled but left whole
  • 2 medium carrots washed and sliced
  • 5 garlic cloves, crushed
  • 150g bacon lardons
  • A sprig of fresh thyme or a good pinch of dried thyme.
  • 350g button mushrooms…Chestnut or Crimini are my favourites.
  • 500ml good red wine…I love a nice burgundy.
  • 500ml chicken stock
  • 2 tbsp balsamic vinegar
  • 1 free-range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)
  • A small bunch of flatleaf parsley, chopped
  • Salt and freshly crushed black pepper.

Let’s Cook!

Using a thick-bottomed pan heat it on the stove, and add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; add the lardons and thyme and cook for 3-5 minutes then add the garlic and cook for a further 1-2 mins.

Add the carrots, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to a boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through…after 15 mins add the mushrooms…I always add my mushrooms near the end of the cooking time as they cook quite quickly…

For a thicker sauce, remove the chicken once it is cooked and keep it warm. Cook the sauce over high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.

Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil, new potatoes (my favourite) mashed potatoes or crusty bread.

For my vegetarian and vegan readers...I found this lovely recipe on my vegan plate...

Enjoy!

Thank you for joining me today as always I look forward to your comments, xx

32 thoughts on “CarolCooks2 in my kitchen…Coq Au Vin…”

  1. Pingback: CarolCooks2…A-Z World Cuisines…Part 25…France… | Retired? No one told me!

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  9. beetleypete

    I cannot count how many times I was served coq-au-vin during the London ‘dinner party craze’ of the late 1970s. But I still like it anyway. 🙂
    Best wishes, Pete. x

    Liked by 2 people

  10. marianbeaman

    I think I remember when the character, Julie Powell, in the 2009 Julia Child movie tried to make Coq au vin. Her kitchen was a big mess, but I think her chicken tasted good. 😀

    Liked by 2 people

  14. Clive

    My Mum used to make this. Back in the Sixties it felt so adventurous having ‘foreign food’ at home! I’ve always liked Victoria Wood’s definition of the name, too 😉 x

    Liked by 1 person

      1. Clive

        Likewise. That first performance of ‘Barry and Frieda’ was one of those epic tv moments. Sadly taken far too young but I still watch YouTube clips of her. Never fail to make me laugh 😊 xx

        Liked by 1 person

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