Coq au Vin
Classic coq au vin uses an old rooster and an afternoon of patience. This one uses boneless thighs and your undivided attention for 18 minutes, and it still tastes like a small French inn.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Season the thighs well. Fry the lardons over medium-high heat for 3 minutes, scoop them out, then brown the chicken in the rendered fat for 3 minutes per side.
Add the butter, shallots, mushrooms and garlic around the chicken and cook 4 minutes, stirring, until glossy and lightly coloured.
Scatter over the flour, stir for 1 minute, then pour in the wine and let it boil for 2 minutes while you scrape the browned bits off the base.
Add the stock, thyme and lardons, cover loosely and simmer briskly for 6 minutes, turning the chicken once.
Check the thickest thigh has reached 75C on a probe and the juices run clear with no pink; give it another minute or two if not.
Take off the heat, swirl in any remaining butter and season, then serve with bread to mop the pan.
Read all that and thought “absolutely not”?
Completely fair. Coq au Vin is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.