(This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. If the sauce tastes a little too acidic, add the sugar. Turn the heat down to medium, and whisk in the butter a little at a time. Give it a good stir, then allow it to come to a simmer. Bring to a boil, then let simmer until thickened, about 4 minutes. Add chicken and everything else Add the chicken, cooked mushrooms, bacon, and reserved bay leaf and thyme (from marinating the chicken) to the pot. Coq au vin (/kk o v/ French: kk o v, rooster/cock with wine) is a French dish of chicken braised with wine, lardons, mushrooms, and optionally. Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Cook chicken thighs, several at a time, in the hot skillet until brown. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Coq au vin 1.5kg chicken, or cockerel/capon if you can get hold of one, jointed into 6 pieces 40g of butter 2 onions, sliced 2 garlic cloves, sliced 150g. Add the mushrooms and garlic to the crock pot. Add the white wine and reduce for 2 minutes.
Cook, stirring consistently, until fragrant (approx 4 minutes or so). Add in a pinch of salt, some olive oil and the garlic. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Cook them until they start to release some water, about 3 minutes. Transfer the bacon to a small bowl with a slotted spoon set aside.ĭiscard all but 2 tablespoons of the bacon fat in the pan. Taste and adjust the seasoning with salt and pepper.Įat now, refrigerate, or freeze until required.Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Cook out, stirring occasionally over low heat for 5 minutes before pouring back over the chicken and vegetables. Turn the heat up slightly and while whisking continuously, slowly add back the cooking liquid to make a rich silky sauce. Place a saucepan on low heat, add the butter and flour, and then whisk together to form a paste. Once cooked, remove from the oven and carefully strain off the cooking liquid into a bowl. Bring up to the boil, cover and place in the oven for 1 hour. Now add back the cooked bacon, chicken pieces and mushrooms. Turn the heat down and simmer for 5 minutes. For such an incredibly simple process, the end result is such delicious vegetables that even the pickiest of kids will find themselves reaching for. Stir through the tomato paste then pour in the red wine and chicken stock. A great combination to serve next to your coq au vin includes cauliflower, sweet potatoes, bell peppers, and Brussels sprouts. Cook the vegetables for 10 minutes, stirring occasionally until golden. Now add the diced onion, carrot, celery, garlic, thyme and bay leaves. Likewise, add the mushrooms and cook until golden, then remove and hold. Cook these for 5 to 10 minutes each side until caramelised, then remove and hold. Season your chicken pieces and place in the casserole dish.
Render the fat from the bacon and once golden and crisp remove from the dish and hold. Once hot, add the canola oil, followed by the bacon.
Place a large heavy-based casserole dish over medium/high heat. There is a reason why the classics are just that. A silky smooth mash, crusty bread and a salad on the side will complete the scene.
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