Red wine chicken casserole

Red wine chicken casserole

Coq au vin

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

This is one of the oldest recipes in French provincial cuisine. The long simmering produces a rich and subtle blend. It is best made a day in advance to allow the flavours to be absorbed.

Ingredients

Quantity Ingredient
4 chicken marylands or large drumsticks
2 tablespoons plain flour
3 tablespoons canola oil
4 spring onions, quartered
or 1 onion, quartered
2 cups red wine
2 litres chicken stock
6 small button mushrooms
1 tablespoon butter
1 lemon juice, squeezed
1 bouquet garni
salt
ground black pepper
pickled onions, (optional)

Method

  1. Preheat the oven to 170°C.
  2. Roll the chicken pieces in flour. Heat the oil in a casserole dish and brown the chicken pieces. Add the spring onions and stir for a couple of minutes. Add the wine and stock to cover the chicken, and stir until well combined.
  3. In a saucepan, cook the mushrooms in butter and lemon juice until they soften and brown slightly. Add the mushrooms and bouquet garni to the casserole dish. Place dish in the oven and cook, covered, for 1 hour, until the chicken is tender. Season to taste. Pickled onions may be tossed into the casserole before serving. Serve with mashed potato and green beans.
Tags:
Jewish
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