Coq au vin

Name: Coq au vin
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 carrots; 1 free-range chicken, cut into pieces (long live butchers...); 400 ml brown veal stock; 500 ml Rhône valley red wine; 50 ml cognac; 1 tablespoon flour; 1 teaspoon herbes de Provence (mixed dried herbs); 4 garlic cloves; 100 g thick-cut smoked bacon, cut into lardons; Salt and pepper; 4 French shallots; 3 tablespoons olive oil; 150 g mushrooms

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

150 g mushrooms
4 garlic cloves
4 French shallots

Method

Quarter the mushrooms.

Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds.

Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes.

Add the cognac and flambé.

Add the vegetables and herbs, pour in the red wine and