Coq Au Vin Recipe


Preparation Time5 MinCooking Time1 Hr 20 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexHealthyServings2
Main IngredientInterest Group


 Chicken leg joints32 Ounce (4 In Number, 8 Ounce / 225 Grams Each)
 Red wine4 Fluid Ounce (125 Milliliter)
 Button mushrooms4 Ounce (125 Grams)
 Button onions4 Ounce, peeled (125 Grams)
 Garlic1 Clove (5 gm)
 Dried mixed herbs1⁄2 Teaspoon
 Bay leaf1
 Bouquet garni1
 Water1 Pint (575 Milliliter)
 Chicken stock cubes2
 Canned tomatoes8 Ounce (227 Grams / 1 Can)
 Corn flour1 Ounce (25 Grams)


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.

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.

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

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.