Coq au vin ("cock in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve given you a much more modern version using chicken that works for the time-poor cook who wants dinner on the table in under 30 minutes. Delicious served with mashed potato and steamed spinach or broccoli.
|1 Tbsp||Olive oil|
|4 sprigs||Fresh thyme, about 2 tsp|
|3 rashers||Streaky bacon, diced|
|1 cup||Red wine|
|¼ cup||Tomato paste|
|1 ½ cups||Chicken stock, or beef or mushroom stock|
|600 g||Boneless chicken thighs, about 8-10 thighs, skinless and quartered (Main)|
|250 g||Button mushrooms, stalks removed and quartered|
|1 tsp||Cornflour, mixed with 1 Tbsp cold water|
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- Heat olive oil in a large fry pan on medium heat. Cook onion, garlic, thyme, bacon and bay leaves, until onion is soft and starting to caramelise a little.
- Pour in red wine and allow it to bubble away for a minute while you use a wooden spoon to rub the bottom of the pan to release any pan brownings into the liquid — this will give the stew more flavour.
- Add tomato paste and stock and bring to a gentle boil. Add chicken and mushrooms; stir, cover and leave to simmer for 10-15 minutes or until chicken is cooked through. Season to taste with salt and freshly ground black pepper. Stir in cornflour mixture and simmer for a further 2-3 minutes until sauce thickens.