Delia Smith’s Coq Au Vin is made with chicken, small dark-gilled mushrooms, red wine, butter, bacon, button onions, garlic, fresh thyme, and bay leaves. This traditional Coq Au Vin recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Delia Smith Coq Au Vin Ingredients
- 1 x 5 lb (2.25 kg) chicken, cut into 8 joints
- 8 oz (225 g) small dark-gilled mushrooms
- Salt and freshly milled black pepper
- 1¼ pints (725 ml) red wine
- 1 oz (25 g) butter
- 1 rounded tablespoon softened butter and 1 level tablespoon plain flour, combined to make a paste
- 1 tablespoon oil
- 8 oz (225 g) unsmoked streaky bacon, preferably in one piece
- 16 button onions
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
- Chopped fresh parsley, to garnish (optional)
How To Make Delia Smith Coq Au Vin
- Brown the Chicken: Melt the butter with the oil in a frying pan. Fry the chicken joints, skin side down, until golden, then turn and brown the other side. Work in batches if needed to avoid overcrowding. Transfer the browned chicken to a large cooking pot.
- Cook the Bacon and Onions: Cut the bacon into small cubes and brown in the frying pan. Add the bacon to the pot with the chicken. Brown the onions in the same pan and add them to the pot.
- Add Flavourings: Add the crushed garlic, thyme sprigs, a little salt, freshly milled pepper, and bay leaves to the pot.
- Simmer: Pour in the red wine. Cover and simmer gently for 45-60 minutes, or until the chicken is tender. Add the mushrooms during the last 15 minutes of cooking.
- Prepare the Sauce: Remove the chicken, bacon, onions, and mushrooms from the pot and keep warm. Discard the bay leaves and thyme. Bring the liquid to a fast boil and reduce it by about one-third.
- Thicken the Sauce: Add the butter and flour paste to the reduced liquid. Whisk continuously until the sauce thickens and boils.
- Serve: Return the chicken, bacon, onions, and mushrooms to the pot. Pour the sauce over the top. Garnish with chopped parsley if desired.
Recipe Tips
- Brown Chicken Properly: Ensure each batch of chicken is browned well before transferring to the pot. This step adds rich flavor and color to the dish.
- Avoid Overcrowding: Don’t overcrowd the frying pan when browning chicken or bacon. This prevents steaming and helps achieve a better texture and flavor.
- Reduce Wine Sauce Thoroughly: Allow the wine sauce to reduce by about one-third to concentrate the flavors before adding the butter and flour paste. This ensures a richer, more flavorful sauce.
- Thicken the Sauce Properly: Whisk the butter and flour paste continuously while it boils. This prevents lumps and ensures a smooth, thickened sauce.
What To Serve With Coq Au Vin?
This hearty Coq Au Vin pairs well with mashed potatoes, crusty bread, buttered noodles, or rice. It also can be served alongside roasted vegetables, green beans, steamed asparagus, or a simple salad for a delicious dinner.
How To Store Leftovers Coq Au Vin?
- Refrigerate: Let the leftover Coq Au Vin cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Coq Au Vin to cool to room temperature, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
How To Reheat Leftovers Coq Au Vin?
- In The Oven: Preheat the oven to 350°F (175°C). Place the Coq Au Vin in an ovenproof dish and cover with foil. Reheat for 20-30 minutes, or until heated through.
- In The Microwave: Transfer the Coq Au Vin to a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Heat the Coq Au Vin in a saucepan over medium heat for 10-15 minutes, stirring occasionally, until heated through.
Delia Smith Coq Au Vin Nutrition Facts
Serving Size: 1 serving (assuming 4 servings per recipe)
- Calories: 580
- Total Fat: 30g
- Saturated Fat: 11g
- Cholesterol: 130mg
- Sodium: 850mg
- Potassium: 800mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 40g
Try More Delia Smith Recipes:
- Delia Smith Rice Pudding
- Delia Smith Vegetarian Goulash
- Delia Smith All In One White Sauce
- Delia Curried Parsnip Soup
Delia Smith Coq Au Vin Recipe
Description
Delia Smith’s Coq Au Vin is made with chicken, small dark-gilled mushrooms, red wine, butter, bacon, button onions, garlic, fresh thyme, and bay leaves. This traditional Coq Au Vin recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Brown the Chicken: Melt the butter with the oil in a frying pan. Fry the chicken joints, skin side down, until golden, then turn and brown the other side. Work in batches if needed to avoid overcrowding. Transfer the browned chicken to a large cooking pot.
- Cook the Bacon and Onions: Cut the bacon into small cubes and brown in the frying pan. Add the bacon to the pot with the chicken. Brown the onions in the same pan and add them to the pot.
- Add Flavourings: Add the crushed garlic, thyme sprigs, a little salt, freshly milled pepper, and bay leaves to the pot.
- Simmer: Pour in the red wine. Cover and simmer gently for 45-60 minutes, or until the chicken is tender. Add the mushrooms during the last 15 minutes of cooking.
- Prepare the Sauce: Remove the chicken, bacon, onions, and mushrooms from the pot and keep warm. Discard the bay leaves and thyme. Bring the liquid to a fast boil and reduce it by about one-third.
- Thicken the Sauce: Add the butter and flour paste to the reduced liquid. Whisk continuously until the sauce thickens and boils.
- Serve: Return the chicken, bacon, onions, and mushrooms to the pot. Pour the sauce over the top. Garnish with chopped parsley if desired.
Notes
- Brown Chicken Properly: Ensure each batch of chicken is browned well before transferring to the pot. This step adds rich flavor and color to the dish.
- Avoid Overcrowding: Don’t overcrowd the frying pan when browning chicken or bacon. This prevents steaming and helps achieve a better texture and flavor.
- Reduce Wine Sauce Thoroughly: Allow the wine sauce to reduce by about one-third to concentrate the flavors before adding the butter and flour paste. This ensures a richer, more flavorful sauce.
- Thicken the Sauce Properly: Whisk the butter and flour paste continuously while it boils. This prevents lumps and ensures a smooth, thickened sauce.
Delia Smith Coq Au Vin Recipe