["Coq Au Vin Recipe | Recipes

Ingredients
Method

Ingredients

- 1 Roast chicken
- 2 Onions
- 1 Carrot
- 1 Celery
- 2 Bouquet garni
- 75 g Butter
- 2 Tbs Olive oil
- Garlic cloves
- 150 g Unsmoked bacon
- 1 bottle Red wine
- 2 Tbs Willies Cacao

Method

1

Preheat the oven to 200°C (fan).

2

Remove the legs, wings and breast meat from the chicken. Place the chicken carcass in a roasting tin and roast for 30–40 minutes, or until golden brown. Transfer the carcass to a large pot.

3

Add 1 onion, the carrot, celery and 1 bouquet garni. Cover with cold water and simmer for 35–40 minutes. Strain, discarding the vegetables and bones.

4

Season the chicken pieces with salt and black pepper. Heat the butter and oil in a large casserole. Add the chicken and fry until the skin is evenly browned. Meanwhile, blitz the remaining onion and the garlic cloves in a food processor until finely chopped. Remove the chicken from the casserole, add the onion and garlic, along with the bacon, and fry until soft and brown.

5

Turn the heat up and deglaze the casserole with a good splash of red wine. Return the chicken legs and wings to the pot.

6

Pour in the remaining red wine and 150ml of stock. Add the remaining bouquet garni.

7

Cook over a low heat for 1 hour, topping up the liquid if necessary with stock. Add the chicken breasts and cook for a further 20 minutes or until the chicken is cooked.

8

Stir in the cacao to finish and serve with mashed potato.

Comments & Ratings

More Willies cacao recipes

	1	Roast Chicken
	2	Onions
	1	Carrot
	1	Celery
	2	Bouquet Garni
	75 g	Butter
	2 Tbs	Olive Oil
	0	Garlic Cloves
	150 g	Unsmoked Bacon
	1	Bottle Red Wine
	2 Tbs	Willies Cacao

Login

Register

Coq au Vin Recipe

Ingredients

Method

1

2

3

4

5

6

7

8

Comments & Ratings