Growing up in a Parsi household, dishes like chicken in red wine sauce were a familiar treat. Mostly recipes made up from travels or international cookbooks which were passed down as secret recipes but often featured a generous amount of red wine. The real chicken in wine recipe is France’s famed Coq Au Vin – translated to chicken in wine. Traditionally a Coq Au Vin recipe will use only red wine but I’m told there is a version using white wine as well but it isn’t as popular. I ate this deliciousness in Paris with its thick gravy drowning my creamy mash potatoes and it was heaven. We make this often at home, it works well as a one pot meal (sort of) and everyone loves it.
Recipe
Ingredients
4 Chicken thighs or whole chicken legs
1 packet mushroom
10 shallots of onion of 3 small onions quartered or halved
2 carrots
1 sprig of thyme or 2 teaspoon dried thyme
1 bay leaf
1 bottle of red wine
1 tablespoon salt
1 teaspoon pepper
5 strips of bacon chopped up
1 tablespoon of flour
1 – 2 cups of chicken stock
4 pods of garlic chopped
Method
Marinate the chicken with the bay leaf, thyme, salt pepper and the red wine. Soak the chicken completely in the wine and let it sit in this marination for a minimum of 2 to 3 hours.
In a pot add a little oil and toss in the onion and carrots and cook for about 5 mins till they get a slight colour on the onions. Take them out and set it aside. In the same pot add your cut mushrooms and cook them till they turn slightly charred and all the water it releases dries up. Take it out and set it aside.
Add half of the chopped bacon and cook till it releases it’s grease and cooks a little. Take the bacon out and in the same pot add your chicken legs to cook for ten mins. Brown it on one side for a few minutes then flip the chicken and cook on the other side. Cook only for about 10 minutes till they get some nice colour. If the pot isn’t big enough for all the chicken do this in batches. Make sure there is no wine at this point just cook the chicken alone.
While the chicken is cooking in another pot strain all the wine from the marination and let it cook till it reduces down a bit to thicken up slightly.
Once the chicken is cooked in the same pot add the rest of the chopped bacon, once it starts to cook add the chopped garlic and cook for a few minutes. Add in the flour and stir constantly while adding the chicken stock to make a thick roux and gravy base.
To this add in the cooked chicken and all the vegetables as well as the red wine that’s been cooking and reducing on the stove.
Once it’s all added in stir and then cover and cook for another 20 mins. You can also add this to the oven but I find stove top to be convenient.
Once cooked you can garnish with some chopped parsley or coriander and serve hot with mashed potatoes.
How To Serve Coq Au Vin
The easiest way to serve coq au vin is with a side of creamy mashed potatoes. You can also serve it with a side of steamed herb rice or even just thick sourdough bread to mop up the gravy. You can choose any carb accompaniment they all work.
How To Store Coq Au Vin
Usually, coq au vin is stored in the fridge for up to 3 days if there’s any leftovers that it. It’s a great leftover meal and eaten the next day for lunch or for dinner the same day.
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