Chicken braised in red wine

Name: Chicken braised in red wine
Total time: 85 min
Yield: 3
Cuisine: French
Ingredients: 550 g Boneless skinless chicken thigh; 80 g Smoked bacon; 200 g Mushrooms; 150 g Onion; 100 g Carrot; 300 g Red wine; 250 g Prepared chicken stock; 15 g Plain wheat flour; 15 g Butter; 10 g Garlic; 3 g Fresh thyme; 0.3 g Dried bay leaf; 1 g Black pepper

Chicken, mushrooms and bacon in a slow wine braise.

Estimated total time: 85 minutes3 portionsAbout 570 kcal per portion

Coq au vin — real photograph of the prepared dish — Photo: Beck from East Midlands, United Kingdon · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

550 g Boneless skinless chicken thigh
80 g Smoked bacon
200 g Mushrooms
150 g Onion
100 g Carrot
300 g Red wine
250 g Prepared chicken stock
15 g Plain wheat flour
15 g Butter
10 g Garlic
3 g Fresh thyme
0.3 g Dried bay leaf
1 g Black pepper

Method

Cut chicken into large pieces and dust with flour. Brown bacon in a heavy pan, remove, then brown chicken in the released fat with butter.
Add sliced onion, carrot and garlic to the pan and cook for 5 minutes. Pour in wine and scrape the base.
Return chicken and bacon, add stock, thyme, bay and pepper. Cover and simmer gently for 35 minutes.
Add quartered mushrooms and simmer uncovered for 20 minutes until chicken is tender and fully cooked. Remove bay and herb stems.

Uses boneless thigh meat for a manageable home version. Wine contributes to estimated calories and may retain alcohol after cooking.

Coq au vin

Allergens and ingredient checks

Listed allergens: celery, gluten, milk, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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