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Classic coq au vin. A wonderfully rustic French casserole of chicken in red wine. Simple to make and very tasty. A great recipe for all of the family. Yum! | theyumyumclub.com
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Classical Syrah Coq Au Vin

Classical Syrah coq au vin. A wonderfully rustic French casserole of chicken in red wine. Simple to make and very tasty. A great recipe for all of the family. Yum! | theyumyumclub.com

Course Dinner
Cuisine French
Keyword casserole, chicken, coq au vin, red wine
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

  • 1 large raw chicken (c.1.5kg)
  • 1 tbsp flour
  • 3 tbsp olive oil
  • 34 fl oz red wine (shiraz) 1 litre metric
  • 3 carrots
  • 2 celery sticks
  • 20 shallots
  • 1 bouquet garni
  • 1 tsp crushed black pepper corns
  • 1 cup lardons smoked 240 grams metric
  • 2 cups button mushrooms 480 grams metric
  • 1 bouquet garni

Instructions

  1. First, as always, gather the ingredients together.

  2. Now prepare the vegetables by skinning the onions and slicing the carrots and celery.

  3. Next portion the chicken into 10 portions. Drumsticks, thighs, wings, and each breast cut into two halves. If unsure how to do this ask your butcher to do this for you.

  4. Add the wine to a pan and simmer until reduced by one third. Allow to cool.

  5. Place the chicken and vegetables in a large bowl and pour the cooled reduced wine over. Marinade this for 24 hours in the fridge.

  6. After the 2r hours drain the chicken and vegetables for at least 1 hour so all of the red wine drains into a bowl. Place the chicken and vegetables on kitchen paper and pat dry.

  7. Prepare a bouquet garni.

  8. Place the flour on a baking tray and heat your oven to 200C / 180 Fan. Place the flour in the oven for 10-25 minutes until starting to brown.

  9. Now add oil to a large casserole pot and brown the chicken off for around 7 minutes and set aside on a separate plate.

  10. Now, add the vegetables, including the bouquet garni to the pot and fry off for around 3 minutes. Add more oil if needed.

  11. Remove the flour from the oven and add to the vegetables. Coat the vegetables with the flour.

  12. Turn the oven down to 180C / 160C Fan.

  13. Now, add the reduced wine slowly to the pot an mix in with the vegetables and flour until a smooth sauce has formed.

  14. As you are adding the wine start pan-frying the lardons in a separate pan.

  15. Now, add the chicken back to the pot and cover with the sauce.

  16. As the bacon starts to brown add the mushrooms and mix together. Cook the mushrooms through.

  17. Add the mushroom and lardons to the post and stir in.

  18. Now place a lid on the pot and place the pot in the oven and let slow roast for 1 hour.

  19. After 1 hour remove the pot from the oven and place on the stove check the sauce for seasoning and thickness and amend as required. Now enjoy classical Syrah coq au vin in your own home! Yum!!