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Coq Au Vin
Coq Au Vin

Before you jump to Coq Au Vin recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

Enjoying healthy foods tends to make all the difference in how we feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more balanced feeling. A bit of pizza does not cause you to feel as healthy as eating a fresh green salad. Choosing healthier food choices can be tough when it is snack time. You can spend numerous hours at the supermarket searching for an ideal snack foods to make you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

Just about the most popular snacks is yogurt. Sometimes people choose to eat yogurt over a balanced lunch which is not the greatest idea. As a food, however, yogurt is one of the best things you can reach for. It contains tons of calcium, proteins, and B vitamins. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to make it. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar absorption without reducing the taste of your snack.

You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to coq au vin recipe. To cook coq au vin you need 15 ingredients and 16 steps. Here is how you do it.

The ingredients needed to prepare Coq Au Vin:
  1. Provide 500 ml Red Wine
  2. Prepare 25 ml Brandy (optional)
  3. Use 1 Carrot
  4. Take 2 Red Onions
  5. Use 6 Chicken thighs
  6. Take 3 rashers Thick Cut Streaky Bacon
  7. You need Butter
  8. Use 250 ml Chicken Stock
  9. You need 250 grams Button Mushrooms
  10. You need 2 cloves Garlic
  11. Use 3 sprigs Thyme
  12. You need 2 Bay Leaves
  13. Use Parsley
  14. You need 3 Large Potatoes (for the mash)
  15. You need Flour/Corn Starch (to thicken the sauce)
Instructions to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

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