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4 organic chicken thigh filets
20g unsalted butter
4 shallots
2 garlic cloves
250g chestnut mushrooms
125g lean bacon cubes
2 tablespoons wheat flour
1 tablespoon canned tomato paste
300 ml red wine
1 chicken stock cube
250 ml water
sprigs of fresh thyme
Coq au Vin used to be a real farmers dish, when the chicken stopped producing eggs it ended up in the frying pan. Nothing was wasted! Today we make an old-fashioned, simple Coq au Vin, the way the farmers wife made it. Would they have gatherd the chestnut mushrooms themselves? Maybe! ;))
How to make Coq au Vin
Heat the pan and let the butter brown.
Fry the chicken for 5 minutes until brown on high heat.
Meanwhile cut the shallots and peel the garlic.
Brush the mushrooms and cut into quarters.
Remove the chicken from the pan and set aside.
Fry the bacon cubes in the chicken fat.
Add the shallots and mushrooms too.
Fry the bacon cubes, shallots and mushrooms for 5 minutes over medium heat
Add the tomato paste.
Then the flour and garlic.
Stir and fry for 2 minutes.
Return the chicken to the pan.
Place the stock cube in the pan and pour in the red wine
Add the water and sprigg of thymme.
Bring the stew to the boil.
Place the pan on low heat.
Place the lid on and let the Coq au Vin simmer gently for 1 hour, remove the lid after 15 minutes and turn the chicken halfway through
The chicken should be soft and tender now.
Serve the Coq au Vin with mashed potatoes, fried potaoes or french fries.
Optional you can also serve it with cooked green beans or a fresh green salad on the side