![]() Add chicken to other side of pan and brown on both sides (may need to do this in batches)*.Add the bacon and cook until golden brown. Heat oil over medium heat in a large skillet.Pat chicken pieces dry with a paper towel and season well with salt and pepper.It adds loads of richness to the sauce but feel free to substitute with half and half or chicken broth for a lighter version White Wine: Pinot Grigio or any dry white wine will work here. ![]() Thyme and Rosemary:I always like to use fresh but dried is fine.Mushrooms: I used cremini but feel free to use whatever variety you like.Garlic: I used 3 but if you are a garlic lover feel free to use more or less if you prefer less.Carrots and celery: these always add more flavour to any dish - they make a perfect mirepoix with the shallots or onions.Shallots: Or you could use regular onions.Flour: for dredging or sprinkling over chicken.Bone-in Skin on Chicken Thighs: you could use chicken breast too but make sure to adjust cooking time accordingly.It’s very easy to make and quick - under 1 hour - less steps then a more traditional Coq au vin without sacrificing the flavour.It’s loaded with flavour - the flavours keep building from the bacon and chicken being cooked in the pan then the veggies and ofcourse the wine and cream creating a very flavourful sauce.Though the ingredients and techniques are simpler, the flavours are just as delicious as the traditional version! In this version I swapped in white wine for red, used only chicken thighs instead of a variety of chicken pieces, and exchanged shallots for pearl onions. ![]() Another thing that can be intimidating to some when cooking coq au vin is that after all that time and effort, in the end, there is a chance you will be left with purple chicken from it simmering in red wine. This has a lot to do with building those fabulous layers of flavour in both of those dishes, but it can also be time consuming to make. It’s one of those dishes that is made up of layers of flavours and when prepared authentically reminds me of beef bourguignon, in that almost each element of the dish gets its own pan time. It is a very homey traditional slow braised rooster or chicken stew, usually made with red wine. Make sure the food is hot when you serve it at the table.Coq au vin is a great French classic dish that I’m quite fond of. Place the chicken back in the pot to allow it to warm through and stir through the chopped parsley.Stir the cream into the juices, add a good pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker. When the chicken is cooked, remove from the pot and set aside.Turn the legs halfway through the cooking time and remove any fat or scum that rises to the top. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through. Return the chicken to the pot along with the thyme and pour in the white wine.Add the mushrooms and cook for a further 3 minutes. Add the garlic and onion and fry for 3–4 minutes. When it begins to foam, add the bacon and fry until just crisp. Reduce the heat slightly and add the butter. ![]() Put the chicken legs in the pot and brown on all sides until they are a golden colour.
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