This rich Hairy Bikers Coq au Vin is made with tender chicken thighs, smoky bacon lardons, and pearl onions, all braised in a flavorful red wine sauce. This recipe creates a hearty and classic French stew with a deep, savory flavor and perfectly tender meat. It’s the ultimate comfort food for a chilly day, a delicious dinner for four, and is best served with creamy mashed potatoes.
Hairy Bikers Coq Au Vin Ingredients
For the Chicken & Sauce:
- 2 tbsp olive oil
- 180g smoked bacon lardons
- 8 chicken thighs, bone-in and skin-on
- 100g shallots or pearl onions, peeled
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 2 tbsp cognac or brandy
- 1 bottle (750ml) of red wine, such as Burgundy, Beaujolais or Merlot
- 2 tbsp tomato purée
- 1 tsp sugar
- 200ml chicken stock
- 2 bay leaves
- 4 sprigs of fresh thyme
- 100g button mushrooms, halved
- Fresh parsley, chopped, to serve
- Salt and freshly ground black pepper
How To Make Hairy Bikers Coq Au Vin
- Prepare the chicken: Season the chicken thighs generously with salt and black pepper.
- Cook the bacon: Heat the olive oil in a large, heavy-based casserole dish or Dutch oven over a medium heat. Add the bacon lardons and cook for 5-7 minutes, until they are golden and crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the dish.
- Brown the chicken: Add the chicken thighs, skin-side down, to the hot fat in the casserole dish. Cook for 5-7 minutes until the skin is deeply golden and crispy. Turn the chicken over and brown on the other side. Remove the chicken from the pan and set it aside.
- Sauté the vegetables: Reduce the heat and add the shallots or pearl onions to the casserole dish. Cook for 5 minutes, until they are starting to brown. Add the crushed garlic and cook for another minute until fragrant.
- Build the sauce: Sprinkle the plain flour over the vegetables and stir for 2 minutes. Pour in the cognac or brandy, scraping any flavorful bits from the bottom of the pan. Carefully light the cognac with a match if you’re feeling brave! Then, pour in the red wine, stirring to combine.
- Simmer the stew: Stir in the tomato purée and sugar. Add the chicken stock, bay leaves, and thyme. Return the chicken and the cooked bacon to the dish. Bring to a gentle simmer, then cover with a lid and cook for 1.5 to 2 hours, or until the chicken is very tender and falling off the bone.
- Finish and serve: During the last 15 minutes of cooking, add the mushrooms to the stew. Season with salt and pepper to taste. Discard the bay leaves and thyme sprigs. Garnish with chopped fresh parsley before serving.
Recipe Tips
- Choose the right wine: For Coq au Vin, a dry, full-bodied red wine like a Burgundy or a Merlot is best. Avoid using cooking wines, as they will not give the same depth of flavor.
- Don’t skip the browning: Browning the chicken and the bacon before adding the liquid is a crucial step. This process, known as the Maillard reaction, adds a huge amount of flavor to the final dish.
- The flour is a thickener: The plain flour sprinkled over the vegetables will create a roux, which will thicken the sauce, making it rich and glossy.
- Use bone-in chicken thighs: Using bone-in chicken thighs adds more flavor to the stew and keeps the meat moist and tender during the long cooking time.
What To Serve Coq Au Vin
Coq au Vin is a very rich and flavorful dish that needs something simple to accompany it. It is traditionally served with creamy mashed potatoes, which are perfect for soaking up the delicious sauce. You could also serve it with boiled new potatoes, egg noodles, or a side of steamed green vegetables like green beans or broccoli.
How To Store Coq Au Vin Leftovers
- Refrigerate: Coq au Vin is a fantastic dish for making ahead of time. Once cooled, store it in an airtight container in the refrigerator for up to 3 days. The flavors will become even more pronounced the next day.
- Freeze: This stew freezes exceptionally well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and gently reheat on the stovetop.
Hairy Bikers Coq Au Vin Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 1.5g
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 50g
Frequently Asked Questions
- What is the meaning of “Coq au Vin”? “Coq au Vin” is a French term that translates to “rooster with wine.” Originally, it was a way to tenderize an old, tough rooster by braising it slowly in red wine. Today, it is most often made with chicken.
- Can I use a different cut of chicken? While bone-in, skin-on chicken thighs are recommended for their flavor and tenderness, you can use chicken drumsticks or a combination of cuts. Chicken breasts are not ideal as they can dry out during the long cooking time.
- What if I don’t have Cognac? You can simply omit the Cognac or brandy, or substitute it with a splash of chicken stock or an additional tablespoon of red wine. It adds a little bit of extra flavor but the dish will still be delicious without it.
Try More Recipes:
- Hairy Bikers Cod Wrapped In Parma Ham Recipe
- Hairy Bikers Cod And Chorizo Stew Recipe
- Hairy Bikers Smoked Haddock Chowder Recipe
Hairy Bikers Coq Au Vin Recipe
Description
Hairy Bikers Coq au Vin is a classic French stew featuring tender chicken thighs, bacon, and mushrooms braised in a rich and aromatic red wine sauce. It is a hearty and deeply flavorful dish that is perfect for a comforting meal on a cold day.
Ingredients
Instructions
- Cook bacon until crispy. Remove and set aside.
- Brown the chicken thighs in the bacon fat. Remove and set aside.
- Sauté onions and garlic. Sprinkle with flour and cook for 2 minutes.
- Pour in cognac and red wine. Add tomato purée, sugar, chicken stock, bay leaves, and thyme.
- Return the chicken and bacon to the pot. Simmer, covered, for 1.5-2 hours until the chicken is tender.
- Stir in the mushrooms for the last 15 minutes of cooking. Season and serve
