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Coq Au Vin

chef.jackson's picture
Ingredients
  Chicken leg joints 32 Ounce (4 In Number, 8 Ounce / 225 Grams Each)
  Red wine 4 Fluid Ounce (125 Milliliter)
  Button mushrooms 4 Ounce (125 Grams)
  Button onions 4 Ounce, peeled (125 Grams)
  Garlic 1 Clove (5 gm)
  Dried mixed herbs 1⁄2 Teaspoon
  Bay leaf 1
  Bouquet garni 1
  Water 1 Pint (575 Milliliter)
  Chicken stock cubes 2
  Canned tomatoes 8 Ounce (227 Grams / 1 Can)
  Corn flour 1 Ounce (25 Grams)
Directions

GETTING READY
1. Remove skin from chicken; discard skin and keep aside chicken in a plate.
2. Crush garlic.
3. Drain and reserve tomato juice from canned tomatoes; finely dice drained tomatoes.
4. Preheat oven to 375° Fahrenheit.

MAKING
5. In a saucepan, boil wine and add mushrooms and onions.
6. Add crushed garlic, herbs, bouquet garni, bay leaf, ½ pint water and 1 chicken stock cube; bring mixture to a boil and then simmer for 10 minutes.
7. Add drained tomato juice and diced tomatoes; bring mixture back to boiling.
8. Cook over high heat until liquids is reduced to half.
9. Add remaining water and remaining stock cube; bring to a boil and then simmer for 5 minutes.

FINALISING
10. Into a casserole, place chicken and pour sauce on top; bake in preheated oven for 1 hour.
11. Into a saucepan, strain sauce.
12. In a cup, mix corn flour with little water and stir into the sauce.
13. Return sauce into the casserole and heat in oven for another 5 minutes.
14. Divide chicken into 4 equal portions, cool thoroughly and freeze

SERVING
15. Remove required portion from freezer and let defrost.
16. In a casserole dish, heat for 30 minutes.
17. Serve hot Coq Au Vin with mashed potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes
Servings: 
2

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