Coq Au Vin aka Chicken in Wine Casserole

Coq Au Vin aka Chicken in Wine Casserole

serves 4 people

prep starts 1 day ahead: 12 hour marinade and 50 mins total cooking time

Ingredients

1 chicken, cut into 6 pieces

Marinade:

1 bottle red wine

1 carrot, copped into 1 cm widths

2 onions, cut into wedges

2 garlic cloves, minced

1 tomato, roughly chopped

2 celery sticks, chopped into 1 cm widths

2 thyme sprigs

2 bay leaves

Sauce:

250g button mushrooms, if small leave whole, if large cut into quarters

3 bacon rashers, chopped

1 tsp salt

2 tsp sugar

* Beurre manie:

2 tbs plain flour

2 tbs butter, softened

Method

Place the chicken pieces in a large non reactive dish and top with the rest of the ingredients for the marinade – carrots, celery, garlic, onion, tomato, thyme and bay leaves. Pour over the wine, cover and place in the fridge for about 12 hours

Coq Au Vin aka Chicken in Wine Casserole

Pre heat oven to 220°c

Remove the chicken from the marinade and brown the pieces all over. Place the chicken in a large baking dish.

Remove the vegetables from the marinade and cook in the pan for 7 mins. Place the vegetables over the chicken.

Coq Au Vin aka Chicken in Wine Casserole

Sprinkle the salt and sugar over the chicken and vegetables.

Pour the liquid marinade into the pan to de-glaze, bring to the boil and then pour over the chicken and vegetables

Place, uncovered in the oven for 20 mins

Coq Au Vin aka Chicken in Wine Casserole

While the casserole is in the oven, cook the bacon till brown and then set aside.

Then cook the mushrooms for 5 mins.

Once the 20 mins is up, remove the casserole from the oven and add the bacon and mushrooms. Cover with foil and cook for another 20 mins

Get your beurre manie ready by mixing the equal parts of flour and butter till it forms a smooth paste.

Once the 20 mins is up, remove from the oven and mix in the beurre manie*, stir till you see it thicken and then place back in the oven for 5 mins to cook the flour.

Remove and stir again.

Serve with a creamy mashed potato

Coq Au Vin aka Chicken in Wine Casserole

Coq Au Vin aka Chicken in Wine Casserole

* Beurre manie is a paste made of equal parts of flour and butter that is used to thicken sauces and soups. As the flour is not cooked like a roux, you need to ensure that the paste has at least 5 mins to cook in the dish you are cooking prior to serving otherwise it may have a floury taste.

Coq Au Vin aka Chicken in Wine Casserole
Author: 
Recipe type: Dinner
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Coq Au Vin aka Chicken in Wine Casserole is a mouthwatering casserole dish that takes chicken to a new place. Serve with mashed potatoes.
Ingredients
  • 1 chicken, cut into 6 pieces
Marinade:
  • 1 bottle red wine
  • 1 carrot, copped into 1 cm widths
  • 2 onions, cut into wedges
  • 2 garlic cloves, minced
  • 1 tomato, roughly chopped
  • 2 celery sticks, chopped into 1 cm widths
  • 2 thyme sprigs
  • 2 bay leaves
Sauce:
  • 250g button mushrooms, if small leave whole, if large cut into quarters
  • 3 bacon rashers, chopped
  • 1 tsp salt
  • 2 tsp sugar
Beurre manie: is a paste made of equal parts of flour and butter that is used to thicken sauces and soups. As the flour is not cooked like a roux, you need to ensure that the paste has at least 5 mins to cook in the dish you are cooking prior to serving otherwise it may have a floury taste.
  • 2 tbs plain flour
  • 2 tbs butter, softened
Instructions
  1. Place the chicken pieces in a large non reactive dish and top with the rest of the ingredients for the marinade – carrots, celery, garlic, onion, tomato, thyme and bay leaves. Pour over the wine, cover and place in the fridge for about 12 hours
  2. Pre heat oven to 220°c
  3. Remove the chicken from the marinade and brown the pieces all over. Place the chicken in a large baking dish.
  4. Remove the vegetables from the marinade and cook in the pan for 7 mins. Place the vegetables over the chicken.
  5. Sprinkle the salt and sugar over the chicken and vegetables.
  6. Pour the liquid marinade into the pan to de-glaze, bring to the boil and then pour over the chicken and vegetables
  7. Place, uncovered in the oven for 20 mins
  8. While the casserole is in the oven, cook the bacon till brown and then set aside.
  9. Then cook the mushrooms for 5 mins.
  10. Once the 20 mins is up, remove the casserole from the oven and add the bacon and mushrooms. Cover with foil and cook for another 20 mins
  11. Get your beurre manie ready by mixing the equal parts of flour and butter till it forms a smooth paste.
  12. Once the 20 mins is up, remove from the oven and mix in the beurre manie*, stir till you see it thicken and then place back in the oven for 5 mins to cook the flour.
  13. Remove and stir again.
  14. Serve with a creamy mashed potato
Notes
prep starts 1 day ahead: 12 hour marinade and 50 mins total cooking time

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