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Coq Au Vin

Categories: Big-Batch Meals, Comfort Foods, Entertaining
Type: Main Dishes

Jazz up your chicken with mushrooms, garlic, and lots of spices.

Prep Time: 15M

Cooking Time: 40M

Serves: Serves 8


  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 10 garlic cloves, chopped
  • 10oz (300g) side pork, chopped
  • 2 tbsp fresh thyme leaves
  • 1lb 10oz (750g) button mushrooms
  • 4 cups good red wine
  • 4 cups hot chicken stock
  • 21/2lb (1.1kg) skinless chicken pieces
  • sea salt and freshly ground black pepper
Coq Au Vin photo

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  1. Heat the butter and oil in a large heavy-based pot over medium heat, add the onions, and cook for 5 minutes or until starting to soften. Add the garlic and side pork (or bacon) and cook for 5 minutes, stirring frequently. Add the thyme and mushrooms and cook for 2 minutes.
  2. Pour in the wine, raise the heat, and allow to bubble for 5 minutes while the alcohol evaporates. Pour in the stock, bring to a boil, then add the chicken pieces. Combine well, bring to a boil again, then lower the heat and simmer for 25 minutes.
  3. Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags-4 portions per bag), seal, and freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator, then transfer to a casserole dish, cover, and cook in an oven preheated to 350°F (180°C) for 25 minutes or until piping hot.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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