Coq Au Vin

A great classic French Recipe. Please note that there is another recipe on FADHoppers which is a BBQ version of the dish which is lighter. It is from Rachel Khoo who made a great series/book called the little Paris Kitchen. I have made a few lovely recipes from the book.

This recipe is the winter version, for when it is wet, dark, snowy and uber cold outside and you want some big comfort food with piles of mash to keep you warm and happy inside waiting for Halloween to be over so you can start the count down to Christmas. I may be in a minority in thinking that you can only start thinking about Christmas until after Halloween.

I used to have Coq Au Vin with my family as a teenager, however, it was just from a packet. This is the real deal. To thicken up the sauce, I use cornflour, mixed with water to form a paste at the end. You may find a better idea like coating the chicken in flour to begin with. I think it is a good idea but I haven’t got around to making it yet. I have made this recipe a few times and have had it on the blog before but the photograph was embarrassing. The one below isn’t much better but it is slightly less embarrassing. I think I need to buy more fancy plates / pots etc to get a fancy photograph. It could also be because I am not a chef and therefore haven’t learnt all the techniques of presenting food yet.

Serves: 2
Prep Time: 20 minutes
Cooking time:  1 hour 30 minutes

Chicken legs / thighs (depends on how greedy you are. You can decide)
1 onion, diced
2 carrots, diced
1 and half celeries, diced
2 garlic cloves, crushed
Glass of red wine
500 ml chicken stock
2 tbsp tomato puree
3 tsp of cornflour mixed with water to make a paste (Optional, to thicken sauce)
Olive oil
2 Potatoes

Heat the oil and 1 tbsp of butter in a pot.
Brown the chicken.
Remove the chicken from the pot.
Add the other tbsp of butter to the pot.
Sweat the onions for 5 minutes
Add the garlic and cook for a minute.
Add the celery and carrots and cook for a few minutes.
Add the chicken back to the pot.
Add the wine and tomato paste and reduce for 5 minutes.
Add the stock, put a lid on and simmer for a hour.
Par-boil the potatoes
Mash the potatoes using the milk and butter
If you would like to thicken the sauce add the corn flour paste and mix



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