So I wanted to make a classic coq au vin but I couldn’t get the exact ingredients to do it so this is very similar!
Make sure you’ve got a quality bottle of red wine for this (which at the moment that’s one thing we aren’t short of in this house 😂), it will honesty make all the difference to the finished dish. Obviously save some for a glass or two while eating it as-well 😏.
So I couldn’t get get hold of any shallots or onions! So for this I’m using leeks instead which is fine. The recipe usually calls for streaky bacon which I also couldn’t get but I luckily had a couple of bacon chops in the fridge so i decided to cut them fairly chunky and put them in.
- 8 chicken thighs
- 2 large leeks (sliced)
- 4 garlic cloves (finely chopped)
- 500g button mushrooms (halved)
- 500ml red wine
- 500ml chicken stock
- A few sprigs of thyme
- 2 bay leaves
- 150g butter
- Bunch of parsley (chopped)
In a large thick bottomed casserole dish heat a little bit of oil. Season the chicken thighs and dust with a little bit of plain flour. Add to the pan and keep turning until they are nicely browned all over. Remove from the pan and set aside.
Turn the heat down slightly and in the same pan add 50g of the butter and add the leeks. Cook for 5 minutes until nice and soft.
Add the chopped garlic, thyme, bay leaves and the bacon and cook for a further 5 minutes.
Turn the heat up and add the button mushrooms, followed by the red wine and chicken stock.
Return the chicken thighs to the pan and reduce the heat to a simmer. Cook on top of the stove or in the oven for around 25/30 minutes.
The sauce should be a nice consistency. If you would like a thicker sauce remove the chicken from the pan and bring to the boil, reducing the sauce for 5 minutes.
I finish the sauce by stirring through the remainder of the butter and then adding the chopped parsley.
I would usually serve this with a big dollop of buttery mash but today I was out voted so instead I did some garlic roast potatoes…Delicious! Thanks for reading guys and enjoy!!