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Coq Au Vin

Ingredients

Scale

FOR THE SPICE RUB

  • 2 tsp mustard powder
  • 2 TBS dried tarragon
  • 1 tsp celery salt
  • 1 tsp chilli flakes
  • 1 tsp coarse salt
  • 1 tsp black pepper

FOR THE STEW

  • 8 bone-in chicken thighs- skin on
  • 2 TBS Italian Olive oil
  • 2 large onions – cut into slices
  • 3 cloves of garlic – chopped
  • 6 large carrots cut on diagonal
  • 3 stalks of celery with leaves- cut in chunks
  • 1 lb /500g mushrooms slices
  • ¼ cup brandy
  • 2 cups chicken stock
  • 1 cup red wine
  • 4 bay leaves
  • 4 sprigs of thyme – stems removed and chopped

Instructions

In a bowl combine all the ingredients for the rub together. Sprinkle the rub on the chicken thighs and use your fingers to massage and coat the chicken evenly on all sides.

Heat 2 TBS of oil in a Dutch oven or heavy pot over medium/high heat. Add the chicken in batches so as not to overcrowd them. Sear the thighs on both sides (3-4 minutes) until golden brown. Remove the chicken and set it aside.

Slice the onions into 1/4 inch slices and chop the garlic cloves. Cut the carrots and celery into big chunks

In the same pot add the sliced onions, garlic, carrots, and celery and cook on medium heat until golden and caramelized (10 min).

Add the mushrooms and cook for a further 10 mins (till water evaporates)

Place the chicken back in the skillet on top of the veggies. Pour over brandy, chicken stock, and red wine. Add the bay leaves and thyme. Simmer uncovered on low heat for 80 minutes.

Serve with some rice, couscous, or quinoa.

SERVES 4

Notes

You can use bone in chicken breasts instead of thighs, but you might need to increase the cooking time and add some water to keep the chicken moist.

Find it online: https://melissamayo.com/recipe/coq-au-vin/