Selection of French food and wine, french fashion, french markets and recipes, Parnell Auckland

Coq au Vin

Warwick serves this for our guests some Wednesday and Thursday nights. It’s a classic French recipe – don’t think that it’s just suitable for winter. It’s an easy and delicious meal for any time. In summer serve with a salad or in the winter serve with mashed potatoes. Follow Warwick’s instructions and you’ll impress everyone.

Coq au Vin

For 4

8 chicken thighs – skin on, bone in

1 bottle of red wine

2 bay leaves

Sprigs of fresh thyme

20 small button onions

250g button mushrooms

250g diced bacon

1 litre chicken stock

50g tomato puree

100g flour

Salt and pepper

Sauté the chicken thighs until brown in oil and butter.
Place in a casserole dish. In the same pan sauté the onions, mushrooms and bacon till brown. Add to the chicken.

Sprinkle flour over the chicken, add seasoning, bay leaves, thyme and rub together until well mixed.
Add tomato puree, chicken stock, red wine and cover with greaseproof paper and a lid or tinfoil.

Cook at 180ºC for 20 mins and then 160ºC for 30 mins.

Serve with toasted croutons spread with chicken liver pate or parfait.
Sprinkle with finely chopped parsley and serve.