Coq au vin made easy
A french classic, chicken cooked in wine with onion, garlic ,bacon and mushroom.
This is my version, a shortcut, easy to make family recipe.
1 chicken or 4 marylands
2 medium onions diced
3 rashers of bacon diced
3 garlic cloves
2 cups red wine
1/2 cup chicken stock
1 bay leaf
Tomato paste (optional)
Cut a chicken into pieces. The maryland which is the thigh and drumstick once removed, can be cut in half, breast halved and quartered , wings removed. This can be done with a large knife, cleaver or pair of kitchen scissors or just use chicken maryland pieces
Brown the chicken pieces in batches in a shallow pan with a little butter and oil. This will give a rich final colour to the dish
Set the chicken aside and in the same pan, gently cook diced bacon, garlic, mushrooms & onions until translucent. If the garlic is overcooked it will leave a bitter taste
Add stock, red wine & bay leaf and loosen what's on the bottom of pan
You can at this point add the chicken pieces to the pan, with lid on, cook on the stove top. I prefer to transfer to an oven proof dish and cook at 180 degrees C until the meat is tender.
Serve with chopped parsley sprinkled on the top, alongside your favourite vegetables.
If a thicker sauce is preferred thicken with tapioca or cornflour- remove the chicken, and on stove top add tapioca mixed with a little water to simmering liquid, and 'voila', sauce will thicken.
Bon appetit !