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 Puré

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 Thigh

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

Shallot

Chopped

stick

Celery

Sliced

piece

White Pickling Onions

Peeled

250

Button Mushroom

Small

Method

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

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

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

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

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

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

Preheat the oven to 190°C.

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

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