Coq Au Vin Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 20 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings2
Ingredients
| Chicken leg joints - 4 (225 grams or 8 ounces each) | ||
| Red wine | 125 Ounce | |
| Button mushrooms | 125 Gram | |
| Button onions - 125 grams or 4 ounces, peeled | ||
| Garlic | 1 Clove (5gm) | |
| Dried mixed herbs - 2.5 millilitres or 1/2 teaspoon | ||
| Bay leaf | 1 | |
| Bouquet garni | 1 | |
| Water - 575 millilitres or 1 pint | ||
| Chicken stock cubes - 2 | ||
| Tomatoes - 227 grams or 8 ounces can | ||
| Corn flour | 25 Gram | |
Directions
GETTING READY
1. Remove skin from chicken; discard skin and keep aside chicken in a plate.
2. Crush garlic.
3. Drain and reserve tomato juice from canned tomatoes; finely dice drained tomatoes.
4. Preheat oven to 375° Fahrenheit.
MAKING
5. In a saucepan, boil wine and add mushrooms and onions.
6. Add crushed garlic, herbs, bouquet garni, bay leaf, ½ pint water and 1 chicken stock cube; bring mixture to a boil and then simmer for 10 minutes.
7. Add drained tomato juice and diced tomatoes; bring mixture back to boiling.
8. Cook over high heat until liquids is reduced to half.
9. Add remaining water and remaining stock cube; bring to a boil and then simmer for 5 minutes.
FINALISING
10. Into a casserole, place chicken and pour sauce on top; bake in preheated oven for 1 hour.
11. Into a saucepan, strain sauce.
12. In a cup, mix corn flour with little water and stir into the sauce.
13. Return sauce into the casserole and heat in oven for another 5 minutes.
14. Divide chicken into 4 equal portions, cool thoroughly and freeze
SERVING
15. Remove required portion from freezer and let defrost.
16. In a casserole dish, heat for 30 minutes.
17. Serve hot Coq Au Vin with mashed potatoes.
1. Remove skin from chicken; discard skin and keep aside chicken in a plate.
2. Crush garlic.
3. Drain and reserve tomato juice from canned tomatoes; finely dice drained tomatoes.
4. Preheat oven to 375° Fahrenheit.
MAKING
5. In a saucepan, boil wine and add mushrooms and onions.
6. Add crushed garlic, herbs, bouquet garni, bay leaf, ½ pint water and 1 chicken stock cube; bring mixture to a boil and then simmer for 10 minutes.
7. Add drained tomato juice and diced tomatoes; bring mixture back to boiling.
8. Cook over high heat until liquids is reduced to half.
9. Add remaining water and remaining stock cube; bring to a boil and then simmer for 5 minutes.
FINALISING
10. Into a casserole, place chicken and pour sauce on top; bake in preheated oven for 1 hour.
11. Into a saucepan, strain sauce.
12. In a cup, mix corn flour with little water and stir into the sauce.
13. Return sauce into the casserole and heat in oven for another 5 minutes.
14. Divide chicken into 4 equal portions, cool thoroughly and freeze
SERVING
15. Remove required portion from freezer and let defrost.
16. In a casserole dish, heat for 30 minutes.
17. Serve hot Coq Au Vin with mashed potatoes.
Chef
