Quick coq au vin - Eat Well Recipe - NZ Herald (2024)

Quick coq au vin - Eat Well Recipe - NZ Herald (1)

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Tamara West

Quick coq au vin - Eat Well Recipe - NZ Herald (2)

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Nadia Lim

Food writer and author

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Coq au vin ("co*ck in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve given you a much more modern version using chicken that works for the time-poor cook who wants dinner on the table in under 30 minutes. Delicious served with mashed potato and steamed spinach or broccoli.

Ingredients

1 TbspOlive oil
1Onion, diced
2 clovesGarlic
4 sprigsFresh thyme, about 2 tsp
3 rashersStreaky bacon, diced
4Bay leaves
1 cupRed wine
¼ cupTomato paste
1 ½ cupsChicken stock, or beef or mushroom stock
600 gBoneless chicken thighs, about 8-10 thighs, skinless and quartered (Main)
250 gButton mushrooms, stalks removed and quartered
1 tspCornflour, mixed with 1 Tbsp cold water

Directions

  1. Heat olive oil in a large fry pan on medium heat. Cook onion, garlic, thyme, bacon and bay leaves, until onion is soft and starting to caramelise a little.
  2. Pour in red wine and allow it to bubble away for a minute while you use a wooden spoon to rub the bottom of the pan to release any pan brownings into the liquid — this will give the stew more flavour.
  3. Add tomato paste and stock and bring to a gentle boil. Add chicken and mushrooms; stir, cover and leave to simmer for 10-15 minutes or until chicken is cooked through. Season to taste with salt and freshly ground black pepper. Stir in cornflour mixture and simmer for a further 2-3 minutes until sauce thickens.

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