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Coq Au Vin

Coq au Vin, which simply translates to cock in wine, is now updated to be made easily in American kitchens. Instead of an aged rooster, use boneless chicken breasts or thighs to cut your prep and cooking time down to 30 minutes!
Ingredients
  Bacon 250 Gram, roughly chopped
  Parsley 2 Tablespoon, finely chopped
  Chicken breast 500 Gram
  Salt 2 Tablespoon
  Ground pepper 1 Tablespoon (Freshly ground)
  Oil 1 Tablespoon
  Shallots 6 , halved
  Baby portabella mushrooms 8 Ounce, quartered
  Garlic 20 Gram, finely chopped
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Dry red wine 1 Cup (16 tbs)
  Flour 4 Teaspoon
  Chicken stock 1⁄4 Cup (4 tbs) (For thickening)
Directions

GETTING READY
1. Preheat the oven at 300F.

MAKING
2. In a saute pan on medium high heat, saute the bacon in some oil.
3. In a mixing bowl, place the chicken breast, season with salt, ground pepper and finely chopped parsley.
4. Once the bacon has been browned, all you need to do is set aside to drain on paper towels.
5. In the same saute pan, add the seasoned chicken and cook it for 6 mins on both sides.
6. When the chicken is cooked just right, transfer it into a pie plate and pop it into the oven.
7. Meanwhile in a pan, pour some oil and add the shallots and the mushrooms to it on medium high heat for 5 mins until they brown.
8. Add garlic and give it a good stir, pour the chicken stock, dry red wine, add the bacon back in and stir in the left over chopped parsley.
9. Bring the contents of the pan to a boil and let it simmer for 10 minutes.
10.Meanwhile prepare the thickener by adding chicken stock to the flour in a mixing bowl and gently giving it as whisk.
11.Add the thickener to the bacon, mushroom and shallot sauce boiling in the pan.

SERVING
11.Place the baked chicken breast on a serving platter, and pour the sauce all over it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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