Recipe Coq au vin : Hearty Dishes and Tasty

Recipe Coq au vin : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Coq au vin has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

Brush up on your savoir-faire in the kitchen with the help of this Gallic classic. Easy, yet impressive, this dish is worthy of being part of your dinner-party repertoire, while still being a family favourite. Bon appetit!

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 8 small chicken thigh cutlets (skin on)
  • 25g butter
  • 8 eschalots, peeled, halved
  • 6 rashers middle bacon, trimmed, chopped
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons plain flour
  • 1 1/2 cups dry white wine
  • 1 1/2 cups Massel chicken style liquid stock
  • 1 dried bay leaf
  • 4 fresh thyme sprigs
  • 300g button mushrooms, halved
  • Crusty bread, to serve

Method

  • Step 1
    Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
  • Step 2
    Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
  • Step 3
    Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
  • Step 4
    Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.

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