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Fresh Living Network
Coq au vin

Coq au vin

This French classic is rich, robust and utterly delicious served with olive oil mash or crusty bread.
4
RECIPE TYPE:Mains
 
Method
  • Place onions in a bowl and submerge in boiling water for 5 minutes. Drain,cool slightly and peel.
  • Place chicken, onions, celery, carrots, garlic, bay and thyme in a large bowl.
  • Pour over wine, cover and set aside to marinate.
  • Preheat oven to 180°C.
  • Heat oil and butter in a large ovenproof casserole dish or saucepan over a medium heat.
  • Cook bacon for 3-4 minutes until golden. Remove with a slotted spoon and set aside.
  • Drain chicken and vegetables, reserving wine stock.
  • Pat chicken pieces dry on kitchen towel and toss in flour to coat.
  • Fry in bacon fat until brown all over. Set aside.
  • Fry drained vegetables, herbs and mushrooms for 5 minutes.
  • Add reserved wine stock, return chicken and bacon to casserole dish or saucepan and bring to the boil.
  • Cover and cook in the oven for 45-60 minutes, or until cooked through.
  • Season, garnish with thyme and parsley and serve.
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