Salt Roads Recipe
Coq au Vin
Chicken Stew
France
Servings
4
Prep
25 mins + marinate
Cook
1 hr 45 mins
Total
2-3 hrs
Ingredients
1 whole chicken, jointed
150 g smoked bacon lardons
250 g mushrooms, halved
1 onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
750 ml Burgundy red wine (Pinot Noir)
300 ml chicken stock
2 tbsp tomato paste
2 tbsp flour
Thyme and bay leaf
Butter or oil
Salt and black pepper
Steps
Season the chicken and brown in butter or oil until golden; remove.
Fry the lardons until lightly crisp; set aside.
Cook the onion and carrots in the same pot until softened.
Add the garlic and tomato paste and cook briefly.
Stir in the flour and cook for 1 minute.
Return the chicken and lardons to the pot.
Pour in the wine and stock and add herbs.
Bring to a gentle simmer, cover, and cook for 1½ hours until tender.
Add the mushrooms for the final 20 minutes.
Adjust seasoning and rest briefly before serving.
Serve hot, traditionally with potatoes, bread, or buttered noodles.