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Coq au Vin
This classic French dish never dates. We use chicken thighs rather than breasts as they stay juicy. It’s wonderful comfort food served with creamy mash. If you want to make this gluten-free, make sure you use gluten-free cornflour/corn starch.
Prep Time
10 mins
Cook Time
50 mins
Serves
6
Special Occasions
Dinner
Dairy Free
Gluten Free
Ingredients
4 tbsp extra-virgin olive oil
400g/14oz button mushrooms
3 rashers streaky bacon, finely chopped
12 cloves garlic, halved
8-10 baby onions, halved
2 x 400g/14oz cans crushed tomatoes
3 cups chicken stock
1 1/2 cups red wine
3 bay leaves
2 tsp thyme leaves
1 tsp finely chopped rosemary
salt and freshly ground black pepper, to taste
12 bone-in, skin-on chicken thighs
2 tbsp cornflour
2 tbsp port, or sherry
Method
Heat half the oil in a large heavy-based pot. Add the mushrooms and bacon. Brown well, then lift out and set aside.
Add garlic and onions to pot and cook gently until onion is soft and starting to brown (about 8 minutes).
Return mushrooms and bacon to the pot, add tomatoes, stock, wine, herbs, salt and pepper and stir to combine.
Bring to a simmer, then simmer gently for 20 minutes.
The sauce can be prepared ahead of time, chilled for up to 48 hours or frozen until needed. Reheat before using.
Preheat oven to 200°C/400°F fanbake.
Heat remaining oil in a large casserole dish and brown chicken in batches.
Return all chicken to the dish, add hot sauce, cover and bake for 45 minutes.
Combine cornflour/corn starch with port or sherry and mix into sauce, stirring over heat until lightly thickened.
Adjust seasonings to taste and serve.
