Coq au Vin Rouge with Rice and Savoy Cabbage

An easy take on the classic French chicken, bacon, and red wine stew cooked with mushrooms and pickling onions.

Chicken Dinner Bacon French Red Wine Stew

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

39.7g

per serving

158.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tbsp

Tomato Purée

Dairy

Unsalted Butter

Butter

Softened, for beurre manié

GrainsCereals

tbsp

Plain Flour

Seasoned with salt and pepper

Plain Flour

For beurre manié

Liquids

750

Red Wine

Full-bodied

tbsp

Brandy

300

Chicken Stock

Meat

125

Streaky Bacon

Cut into cubes or lardoons

piece

Chicken Thighs

NutsSeeds

clove

Garlic

Crushed

piece

Bouquet Garni

Bay leaves, thyme, orange zest, parsley, tarragon, leek

tbsp

Parsley

Fresh, chopped for garnish

OilsFats

tbsp

Sunflower Oil

Vegetables

piece

Shallots

Chopped

stick

Celery

Sliced

piece

White Pickling Onions

Peeled

250

Button Mushrooms

Small

Method

Preheat the oven to 190°C.

Boil red wine for 10 minutes until reduced by a quarter.

Sauté shallots, celery, and bacon in oil for 5 minutes and set aside.

Coat chicken thighs in seasoned flour and fry until browned on both sides.

Flambé the chicken with brandy and transfer to a casserole pot with vegetables.

Combine stock, tomato purée, garlic, and sugar with the wine and pour over chicken.

Add bouquet garni, cover, and cook in the oven for 50 to 60 minutes.

Sauté mushrooms and onions in butter and add to the casserole for the final 30 minutes.

Whisk in optional beurre manié to thicken the sauce and garnish with parsley before serving.