Saturday, 31st October 2020

This Month's Magazine
Coq au Vin

Coq au Vin



  • 3 slices thick-cut bacon cut into 1 cm. pieces
  • 8 bone-in, skinless chicken thighs
  • 300 grs. frozen pearl onions
  • 300 grs. mushrooms, trimmed and cut in half
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 3 tablespoons cornstarch
  • Crusty bread, for serving



  1. Using a casserole pot, cook the bacon over medium heat until browned but not too crispy then with a slotted spoon transfer to a small bowl. Season the chicken with salt and pepper, increase the heat to medium-high. Working in batches, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
  2. Add the onions and mushrooms to the pot and cook, stirring occasionally, until they begin to soften, about 2 minutes; season.
  3. Stir in the tomato paste, thyme and garlic. Add the wine and cook, scraping up any browned bits, until the wine is reduced by half, about 5 minutes.
  4. Add the  stock and bring to a simmer. Return the chicken and any juices to the pot. Reduce the heat to low, partially cover and gently simmer, turning the chicken  once or twice, until the chicken is cooked through and the onions are tender, about 40 minutes.
  5. In a small bowl, dissolve the corn-starch in 3 tbsp. water.  Transfer the chicken to a plate. Increase the heat to medium-high and bring the cooking liquid to a boil. Add the corn-starch mixture and stir until thickened,  about 3 minutes; season.
  6. Return the chicken and bacon to the pot, stirring tocoat. Serve in shallow bowls with crusty bread.    

Start Blogging:
Other related businesses