Coq Au Vin Recipe

Summary

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

Ingredients

 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)

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.
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