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Coq Au Vin
Coq Au Vin

Before you jump to Coq Au Vin recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Healthy eating encourages a feeling of wellness. Whenever we eat more healthy snacks and less of the bad ones we usually feel much better. A piece of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s hard to find healthy foods for something to eat between meals. You can spend numerous hours at the supermarket searching for an ideal snack foods to make you feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Healthy foods made from whole grains are great for a easy snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. When you need a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains present in white bread.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to coq au vin recipe. To make coq au vin you need 15 ingredients and 16 steps. Here is how you do it.

The ingredients needed to prepare Coq Au Vin:
  1. Get 500 ml Red Wine
  2. Prepare 25 ml Brandy (optional)
  3. You need 1 Carrot
  4. You need 2 Red Onions
  5. Use 6 Chicken thighs
  6. You need 3 rashers Thick Cut Streaky Bacon
  7. Prepare Butter
  8. Provide 250 ml Chicken Stock
  9. Use 250 grams Button Mushrooms
  10. Take 2 cloves Garlic
  11. Use 3 sprigs Thyme
  12. You need 2 Bay Leaves
  13. Provide Parsley
  14. Use 3 Large Potatoes (for the mash)
  15. Use Flour/Corn Starch (to thicken the sauce)
Steps to make Coq Au Vin:
  1. Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
  2. Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
  3. Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
  4. Once the chicken has a bit of colour to it, remove it.
  5. Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
  6. Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
  7. Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
  8. Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
  9. Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
  10. Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
  11. Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
  12. Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
  13. Serve with mashed potatoes.
  14. Tip#
  15. I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
  16. Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.

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