Coq au vin

Posted by Muriel Hedgcock

Coq au Vin "Rooster in wine" is a well know French chicken dish. Chicken pieces are usually used for this dish but I opted to cut skinless chicken breasts instead as they are low in fat for those who are watching their waist line.


5 Chicken breasts chopped into pieces
8 Rashers lean bacon chopped
10 shallot peeled
2 potatoes peeled & chopped
4 clove garlic finely chopped
340g button mushrooms
2 celery sticks sliced
2 carrots sliced
1 Tbs Balsamic Vinegar
1 bay leaf
fresh thyme ( Optional)
200ml red wine
500ml- 750ml chicken stock

Salt and black pepper

In a large pot use a little oil and fry chopped bacon ( the easiest way to cut bacon is with a pair of scissors.) Add shallots and brown. Then add chicken pieces fry until golden brown. Add garlic, carrots, mushrooms, celery, bay leaf, potatoes, 1Tbs vinegar. Add red wine, and enough chicken stock to cover the chicken and vegetables.
Bring to the boil then reduce heat and simmer for 25min.

If too runny thicken the gravy by making a paste with 1 tsp cornstarch or flour with 50ml water. Add to the chicken bring quickly to the boil until it thickens. Remove from heat.
Dish up on a bed of rice.


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