Coq au Vin

Preparation

1. Fry the bacon on a high heat until crisp
2. Finely dice the onion
3. Add the onion for around 5 minutes until browned
4. Cut the chicken into 2-3cm cubes
5. In a separate pan fry the chicken in 3 batches, until browned, around 3-4 minutes per batch, seasoning each batch as you go
6. Add the chicken to the main pan
7. Use the brandy to deglaze the pan used to fry the chicken and then tip into the main pan
8. Add the purée and stir briefly, then add the wine, wine vinegar, and garlic and simmer for a few minutes to reduce
9. Add the remaining ingredients, except the parsley, and stir well
10. Turn down the heat to low and simmer with a lid on for around 45 minutes
11. When ready, stir in the parsley and serve

Notes

• I've tried lots of recipes for coq au vin but my mother's is still the best. Her advice was to chop everything up and then just "chuck it all in", so perhaps the order isn't too important. I do prefer to seal off the chicken first though.

Ingredients

• 1 ½ tbsp olive oil
• 4-6 rashers smoked back bacon, chopped
• 4 medium onions
• 1.2kg chicken pieces
• 3 cloves garlic, finely chopped
• 3 tbsp brandy
• 600ml red wine
• 150ml chicken stock
• 1tbsp red wine vinegar
• 2 tsp tomato purée
• Handful thyme
• Handful rosemary sprigs
• 2 bay leaves
• Handful parsley

Equipment

Nutritional Facts

• Serving size: 466.1g
• (23% / 29%)   Calories: 583kcal
• (33%)Total fat: 18g
• (25%)   Saturated fat: 4.9g
• (33%)   Unsaturated fat: 11.4g
•     Mono: 8.7g
•     Poly: 2.7g
• (64%)   Cholesterol: 193mg
•   Trans Fat: 0g
• (5%)Total carbohydrates: 16g
•   Starch: 0g
• (3%)   Sugars: 1g
•     Sucrose: 1.8g
•     Glucose: 2.6g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 2.2g
•     Galactose: 0g
• (12%)   Fibre: 2.9g
• (130%)Protein: 65g
• Salts
• (52%)   Sodium: 1g
• (31%)   Potassium: 1.1g