Chicken in Red Wine
Easy
Based on the French classic, this is an easier version of Coq au Vin, but tastes just as delicious.
PREP IN
20 MIN
COOK IN
100 MIN
SERVE
4
Chicken in Red Wine
Easy
PREP IN
20 MIN
COOK IN
100 MIN
SERVE
4
Introduction
Based on the French classic, this is an easier version of Coq au Vin, but tastes just as delicious.
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs, bone in and skin on
- 100g bacon lardons
- 16 baby onions, peeled
- 2 garlic cloves, chopped
- 2 tbsp plain flour
- 400ml red wine
- 125ml chicken stock
- 1 carrot, sliced
- 2 bay leaves
- 4 sprigs thyme
- 200g button mushrooms, cleaned and trimmed
- salt & pepper
- Boiled potatoes Bread
TO SERVE:
Method
- 1. Preheat the oven to 180C/350F/gas mark 4.
- 2. Heat the oil a large, non-stick saucepan over a medium heat. Add the chicken in 2 batches and cook for 5 minutes, or until browned. Remove from pan.
- 3. Add the bacon and stir until starting to brown. Reduce the heat to low and add the onions. Cook for 5 minutes or until they are starting to soften. Add the garlic and flour and cook, stirring, for a minute. Increase the heat and add the wine, stock, carrot, bay leaves and thyme. Bring to the boil.
- 4. Place the chicken in a large casserole dish and pour the wine mixture over it. Cover and cook in the oven for 1 hour. Remove the casserole dish, add the mushrooms and cook for a further 15 minutes uncovered.
- 5. Remove from the oven and transfer the chicken to a plate. Cover loosely with foil and leave to rest. Bring to he liquid to the boil and cook, uncovered for 10 minutes or until reduced by 1/3. Season with salt and pepper. Return the chicken to the pot and simmer until heated through.
- 6. Serve with boiled potatoes or chunks of bread.
