Recipe: Coq au vin

Recipe: Coq au vin

Ingredients

• 4 Chicken legs or breast pieces
• 4 slices of Bacon, chopped
• 1 Onion, diced
• 2 cloves of Garlic, minced
• 225g Mushrooms, sliced
• 1 cup Red Wine
• 1 cup Chicken broth
• 2 tablespoons all-purpose Flour
• 2 tablespoons Butter
• Salt and Pepper, to taste
• Fresh Parsley, for garnish

Method

1. In a large skillet, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pan and set it aside, leaving the bacon drippings in the pan.
3. Season the chicken pieces with salt and pepper.
4. In the same pan with the bacon drippings, brown the chicken on both sides until golden.
5. Remove the chicken from the pan and set it aside.
6. In the same pan, add the onion and garlic.
7. Sauté until the onion becomes translucent and fragrant.
8. Then, add the sliced mushrooms and cook until they soften.
9. Sprinkle the flour over the onion and mushroom mixture.
10. Stir well to coat the vegetables with the flour. This will help thicken the sauce.
11. Slowly pour in the red wine and chicken broth, stirring constantly to avoid any lumps.
12. Bring the mixture to a simmer.
13. Return the chicken and bacon to the pan, making sure they are submerged in the liquid.
14. Cover the pan and let it simmer over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
15. Once the chicken is cooked, remove it from the pan and set it aside.
16. Increase the heat to medium-high and let the sauce reduce for a few minutes until it thickens slightly.
17. Stir in the butter until it melts and incorporates into the sauce.
18. Season with additional salt and pepper to taste.

Serve the chicken pieces with a generous amount of the flavourful sauce and garnish with fresh parsley. 

Enjoy with a glass of Diemersfontein Shiraz, or Thokozani SMV.