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Coq au Vin de Bourgogne (Chicken in Red Wine)

Ready in 1 hr 40 mins

Recipe by Graham 

I've seen lots of different 'versions' of Coq au Vin de Bourgogne (Chicken in Red Wine), and most of them should have been ashamed to call themselves by that name!. The classic Coq au Vin, as created by the French, has a rich, thick sauce and succulent moist chicken, so that's what we are going to produce here!

Preparation Time

25 Minutes

Cooking Time

1 Hour 15 Minutes

Ingredients for Coq au Vin de Bourgogne (Chicken in Red Wine)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

4 oz streaky bacon
2 oz butter
4 lb chicken
12 shallots
6 - 8 tablespoons brandy
1 x 75cl bottle red Burgundy wine
3 cloves garlic
1 bouquet garni
1 bay leaf
  salt and pepper
4 oz button mushrooms
2 tablespoons plain flour (all purpose flour)

How to Cook Coq au Vin de Bourgogne (Chicken in Red Wine)

  1. Chop the bacon and lightly fry it in its own fat in a flameproof casserole until it is golden brown. Remove from the dish. Skin the chicken and cut it into serving pieces. Add half the butter to the dish and, when melted, add the chicken pieces and fry until browned all over. Drain off any excess fat and add the shallots. Sauté for 2 to 3 minutes.
  2. Remove from the heat. Pour in the brandy, ignite, and leave until the flames have died down. Add the wine, peel and crush (mince) the garlic and add to the dish, along with the bouquet garni, bay leaf and salt and freshly ground pepper to taste.
  3. Bring to the boil, cover and simmer for 1 hour. Add the mushrooms and cook for a further 15 minutes. Blend the remaining butter with the flour to make a beurre manié. Remove the bouquet garni and bay leaf from the casserole and stir in sufficient beurre manié to thicken the sauce (add it a little at a time).
  4. Serve immediately with Potato Lyonnaise
GRAHAM'S HOT TIP:
If you prefer your garlic to be 'subtle', before crushing or chopping it, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the 'after-burn'
 
GRAHAM'S WINE RECOMMENDATION:
A Cabernet Sauvignon like Chateau d'Og. A global classic, Cabernet Sauvignon tends to be medium or full bodied and is a great match to hearty dishes such as lamb and beef, and more complex poultry dishes.