Hello My Lovelies,
I thought it was about time that I shared my Coq Au Vin recipe with you all! Coq Au Vin is a lovely little stew made with Chicken Pieces (I use Thighs or Drumsticks), Shallots, Pancetta, Thyme, Baby Button Mushrooms and most importantly really really good quality Red Wine!! If you won't drink it, don't cook with it is a rule I have always followed!
I like to serve this simply with some nice crusty baguette pieces which are just perfect for soaking up all the lovely sauce!
You can add more or less pieces of Chicken depending on how many people you have to feed, or just if you have some serious Chicken fiends over for dinner!
So here it is:
Coq Au Vin Recipe
Ingredients:
- 6 Chicken Thighs/Drumsticks
- 25g Butter + A little extra to finish off the dish
- 10 Shallots (Peeled & Whole)
- 300g Baby Button Mushrooms
- 160g Pancetta (Diced)
- 5 Garlic Cloves (Peeled & Crushed)
- 2 Tbsp Dried Thyme
- 500ml Red Wine (I use Merlot)
- 500ml Chicken Stock
- 2 Tbsp Balsamic Vinegar
- Salt & Pepper to taste
- In a large heavy based pan on a medium heat add the butter, Chicken and shallots and cook until the Chicken and shallots are a very light brown colour, then remove the Chicken to reserve for a later stage.
2. Stir in the crushed Garlic.
3. Add in the Pancetta and Thyme and cook for 2-3 minutes.
4. Add in the Mushrooms and turn up the heat to high.
5. Add the Red Wine, Chicken Stock and Balsamic Vinegar.
6. Add in the browned Chicken pieces, bring up to the boil then leave to simmer for 25-30 minutes
until the Chicken is fully cooked through.
7. To finish add a knob of Butter and season with Salt & White Pepper.
Enjoy!!
Until Next Time.... xxx
Love it mr grub x
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