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Coq Au Vin
Coq Au Vin

Before you jump to Coq Au Vin recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. People typically believe that healthy diets demand much work and will significantly change the way they live and eat. In reality, however, simply making some modest changes can positively impact daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably purchase lots of items out of habit. For example, have you ever checked how much sugar and salt are in your favorite cereal? A great healthy alternative can be porridge oats which have been found to be great for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

Evidently, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to coq au vin recipe. To cook coq au vin you need 15 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to make Coq Au Vin:
  1. Get 500 ml Red Wine
  2. Get 25 ml Brandy (optional)
  3. You need 1 Carrot
  4. Use 2 Red Onions
  5. Take 6 Chicken thighs
  6. Get 3 rashers Thick Cut Streaky Bacon
  7. Provide Butter
  8. Use 250 ml Chicken Stock
  9. Prepare 250 grams Button Mushrooms
  10. Get 2 cloves Garlic
  11. Prepare 3 sprigs Thyme
  12. Prepare 2 Bay Leaves
  13. Get Parsley
  14. Use 3 Large Potatoes (for the mash)
  15. Get Flour/Corn Starch (to thicken the sauce)
Steps to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

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