James Martin’s Coq au Vin
In this classic coq au vin recipe, chicken is cooked in a delicious red wine sauce with mushrooms and onions until tender and juicy. Serve with mashed potatoes to complete this comforting meal.
Introduction
This is a classic dish that I learnt when cooking in France. You can actually use red or white wine, but soaking the chicken in the wine and then sealing it off properly is key. I love a good French Bistro dish, especially if you’re sitting in Paris watching the world go by. Chef Claude Bosi is a great friend of the show and I cooked this dish with him. Even the French chefs with the Michelin-starred restaurants love the classic French brasserie food because, cooked properly, they are some of the best dishes around.
Ingredients
| 1.8kg | chicken, portioned into 8 pieces |
| 500ml | red wine |
| 2 tbsp | plain flour |
| 25g | butter |
| 500ml | chicken stock |
| 150g | pancetta lardons |
| 100g | pearl onions |
| 250g | small chestnut mushrooms |
| a few sprigs of | thyme and parsley tied with a bay leaf |
| sea salt and freshly ground black pepper | |
| To serve | |
|---|---|
| mashed potatoes |
Method
Soak the chicken portions in the wine overnight in the fridge.
Preheat the oven to 180ºC/1600C fan.
Drain the chicken, reserving the wine. Put the chicken in a roasting tray and dust in the flour. In a large frying pan, over a medium-high heat, fry the chicken in the butter until browned on both sides.
Put the reserved wine in a large, ovenproof pan and add the chicken stock. Add the browned chicken, the lardons, onions, mushrooms, bouquet garni, salt and pepper and bring to the boil, then pop a lid on and put in the oven for 1¼ hours, or until the chicken is completely tender.
Serve with mashed potatoes
Reviews
1 Ratings
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