Quick Coq au Vin
An easier version of the French classic coq au vin. Make sure you brown the chicken well before you add the vegetables.
Ingredients
Serves: 4
- 1/2 tablespoon olive oil
- 4 skinless, boneless chicken breast fillets
- 2 rashers of bacon, diced
- 2 cups whole button mushrooms
- 2-3 carrots, thinly sliced
- 1 cup (250ml) red wine
- 10 pearl onions, peeled
- small handful chopped fresh parsley
- 2 cloves garlic, minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 chicken stock cube
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 1/2 cups (375ml) cold water
- 1 tablespoon plain flour
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Heat olive oil in a large frying pan over medium heat. Sauté chicken for about 10 to 15 minutes, or until lightly browned on both sides. During the last few minutes, add the diced bacon.
- Add the mushrooms, carrot, wine, onions, parsley, garlic, oregano, thyme, stock cube, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
- Using a slotted spoon, transfer chicken, mushrooms, carrot and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
- In a small bowl combine flour and water and whisk together. Stir mixture into frying pan and cook until thick and bubbly, 5 to 10 minutes. Pour mixture over chicken and veggies. Serve warm.
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Reviews and Ratings
Global Ratings:
(59)
Reviews in English (48)
Something else. Based on what I've eaten in restaurants I prepared this a bit differently, however this was a very good base. First of all, I fried bacon, removed it and then browned the chicken in the bacon dripping. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken stock, tomato puree and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start! - 08 Oct 2008
use only the freshest ingredients for this dish. If you do not have a very large frying pan, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavour is essential to this dish. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish. - 08 Oct 2008
Fabulous flavour and took all of 20 minutes to prepare. Looks impressive and smells divine. Works great with sherry and a bit of worchestershire as well. - 08 Oct 2008