Chicken in Red Wine

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Chicken in Red Wine

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 Based on the French classic, this is an easier version of Coq au Vin, but tastes just as delicious.

Ingredients

  • 1 tbsp olive oil
  • 8 chicken thighs, bone in and skin on
  • 100g bacon lardons
  • 16 baby onions, peeled
  • 2 garlic cloves, chopped
  • 2 tbsp plain flour
  • 400ml red wine
  • 125ml chicken stock
  • 1 carrot, sliced
  • 2 bay leaves
  • 4 sprigs thyme
  • 200g button mushrooms, cleaned and trimmed
  • salt & pepper
  • To serve:
  • Boiled potatoes Bread

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Heat the oil a large, non-stick saucepan over a medium heat. Add the chicken in 2 batches and cook for 5 minutes, or until browned. Remove from pan.
  3. Add the bacon and stir until starting to brown. Reduce the heat to low and add the onions. Cook for 5 minutes or until they are starting to soften. Add the garlic and flour and cook, stirring, for a minute. Increase the heat and add the wine, stock, carrot, bay leaves and thyme. Bring to the boil.
  4. Place the chicken in a large casserole dish and pour the wine mixture over it. Cover and cook in the oven for 1 hour. Remove the casserole dish, add the mushrooms and cook for a further 15 minutes uncovered.
  5. Remove from the oven and transfer the chicken to a plate. Cover loosely with foil and leave to rest. Bring to he liquid to the boil and cook, uncovered for 10 minutes or until reduced by 1/3. Season with salt and pepper. Return the chicken to the pot and simmer until heated through.
  6. Serve with boiled potatoes or chunks of bread.
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