Name: Quick Coq au Vin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 60 g (2.5 oz) Sunflower oil; 150 g (5 oz) bacon; 2 Chickens (cut into 12 pieces); 2 Onions; 2 Carrots; 2 Garlic Cloves (crushed); 80 g (3.25 oz) Flour; 1 litre (34 oz) Red wine; 1 litre (34 oz) Brown Chicken Stock; 12 White mushrooms ((champignons de Paris)); 200 g (6 oz) Pearl onions (peeled); 50 g (2 oz) Parsley (chopped); Salt and Pepper

Quick Coq au Vin a French Classic Made Easy

Students for our cooking class in Uzès (and Paris) come from all over the world. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.

Quick Coq au Vin

The longest part of this recipe is cooking the chicken, which will be roughly 60 minutes on simmer. Enjoy some easy French cuisine for dinner tonight.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Dish

Cuisine French

Servings people

Ingredients

60 g (2.5 oz) Sunflower oil
150 g (5 oz) bacon
2 Chickens cut into 12 pieces
2 Onions
2 Carrots
2 Garlic Cloves crushed
80 g (3.25 oz) Flour
1 litre (34 oz) Red wine
1 litre (34 oz) Brown Chicken Stock
12 White mushrooms (champignons de Paris)
200 g (6 oz) Pearl onions peeled
50 g (2 oz) Parsley chopped
Salt and Pepper

Instructions

Prepare the Chicken:

In a large saucepan, add the oil and the bacon cut in small dice.
Cook until brown and remove and keep the bacon for later.
Keep the fat in the pan and brown the chicken parts in it. Remove and reserve the chicken.
Add the vegetables, cut into smalldice, into the same pan and cook 5 minutes.
Put the chicken back and stir in the flour.
Cook 2 minutes and add the wine, let it boil 2 minutes, add the brown stock and season, cover with a lid and cook 60 minutes on a simmer.

Prepare the Garnish:

In a frying pan, add butter, cook the mushrooms previously sliced and add the onions.
Cook 5 minutes and add the bacon.

To Serve:

When the chicken is cooked add the garnish and parsley.
Serve as shown with a side of roasted potatoes, or potato gratin or s green salad and crusty bread.

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Quick Coq au Vin a French Classic Made Easy