Hairy Bikers Coq au Vin Recipe
If you want a meal that feels like a warm hug look no further. This Hairy Bikers Coq au Vin recipe is the ultimate French comfort food. It combines tender chicken smoky bacon and a rich red wine sauce.
Ingredients
- 8 bone-in chicken thighs skin removed if preferred
- 150 g smoked bacon lardons or chopped streaky bacon
- 12 small shallots peeled and left whole
- 250 g button mushrooms cleaned and halved
- 2 large garlic cloves finely crushed
- 500 ml good quality red wine Burgundy is traditional
- 300 ml chicken stock
- 1 tablespoon tomato purée
- 2 bay leaves
- 3 sprigs of fresh thyme
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- A small knob of butter
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
Brown the Chicken
- Season your chicken thighs well with salt and pepper. Heat the oil in a large casserole pot over medium heat. Fry the chicken until the skin is golden and crisp on all sides. Remove the chicken and set it aside on a plate.
Fry the Bacon and Shallots
- Add the bacon lardons to the same pot. Fry them until they turn golden and the fat starts to melt. Add the whole shallots and cook for five minutes. The shallots should look lightly browned and smell very sweet.
Sauté the Mushrooms and Garlic
- Stir in the mushrooms and the knob of butter. Cook for a few minutes until the mushrooms start to soften. Add the crushed garlic and stir for one minute. Be careful not to let the garlic burn or turn bitter.
Add the Flour and Paste
- Sprinkle the flour over the vegetables and bacon in the pot. Stir well to coat everything and cook for two minutes. This step is important to thicken the sauce later. Add the tomato purée and stir again.
Deglaze with Red Wine
- Slowly pour the red wine into the pot while stirring constantly. Scrape the bottom of the pan to release all the tasty brown bits. This adds incredible depth to your Hairy Bikers Coq au Vin recipe.
Add Stock and Herbs
- Pour in the chicken stock and add the bay leaves and thyme. Bring the liquid to a gentle simmer. Return the browned chicken thighs to the pot. Make sure the chicken is mostly submerged in the wine liquid.
Simmer the Stew
- Cover the pot with a tight lid and lower the heat. Let it simmer gently for about 45 to 50 minutes. The chicken should be very tender and the sauce should be thick. Check it occasionally to ensure it is not sticking.
Garnish and Serve
- Taste the sauce and add more seasoning if you need it. Remove the woody herb stalks and the bay leaves. Sprinkle a generous handful of fresh parsley over the top. Serve it hot and enjoy the rich flavors.
Notes
- Use Chicken Thighs: Thighs stay juicy during long cooking times compared to chicken breasts.
- The Wine Matters: Use a wine you would actually enjoy drinking for the best sauce flavor.
- Thicken the Sauce: If the sauce is too thin, simmer it without a lid for ten minutes.
- Go Meatless: Use large chunks of roasted cauliflower or firm tofu instead of chicken for vegetarians.
- Add Carrots: Many people like adding sliced carrots at the start for extra sweetness and color.
- Slow Cooker Version: You can put everything in a slow cooker for six hours on low heat.