Based on a classic coq au vin these chicken legs are marinaded and then slowly cooked in red wine with mushrooms and bacon.
Coq Au Vin In All But Name.
It does seem incredibly fashionable to scoff at the superior standing of French food in culinary circles.
This recipe really does lean incredibly heavily on the French classic Coq au Vin.
It features the same idea behind marinading the meat, the same slow simmer and even a splash of cognac!
The bacon and mushrooms are even front and centre.
This recipe is however scaled down to feed just two people using chicken legs broken down into thighs and drumsticks.
My usual and preferred method is a reduction, that is simply adding heat and boiling off liquid.
As far as I am concerned this dish is much better made with the legs rather than the breast of the chicken.
I like to separate the legs into thighs and drumsticks and remove the knuckle from the drummer.
This is for presentation reasons only, so if you just want to chuck in the legs feel free.
If you want to learn how to separate the legs you can pick it up in the video below. The preparation of the legs starts at 25 seconds.
The red wine for this recipe wants to be something big and bold.
A Burgundy would be superb, if pricey, so go for something like a pinot noir or merlot.
You should also ensure that your stock is not too salty as we are going to reduce the sauce at the end.
The other ingredients are all pretty obvious for even the most novice of cooks.
This is pure comfort food and when I think of comfort food the first thing that springs to mind is mash.
Specifically mashed potato!
However, there are other sides that would work just as well.
I have served this with celeriac mash and even polenta.
If I am looking to lighten it up I make my polenta without cheese and use stock instead of water.
It also works well with roasted carrots, boiled potatoes or even some frozen veg from the freezer!
It's hard to look beyond classic recipes when you want a bit of comfort food and these chicken legs braised in red wine are heavily influenced by the French Bistro classic, coq au vin.
- 2 Chicken Legs
- 375 ml (1/2 Bottle) Red wine
- 50 ml (2 Tbsp + 1 Tsp) Brandy
- 200 g (1 1/3 Cup) Onion
- 12 Cloves Garlic
- 100 g (3.5 oz) Smoked Streaky Bacon
- 2 Bay Leaves
- 1 Tsp Dried Thyme
- 125 ml (1/2 Cup) Chicken Stock
- 30 g (2 Tbsp) Butter
- 125 g (1 Cup) Button Mushrooms
- 15g (1 Tbsp) Softened Butter
- 10 g (1 Tbsp) Plain Flour
- Salt To taste
- Pepper To taste
- Roughly chop half of the onion and bruise half of the garlic clove, add to a bowl and pour over the wine.
- Separate the chicken legs into thighs and drumsticks and add the chicken to this mix.
- Marinade for at least 4 hours.
- Cut the bacon into large strips around 5mm in profile and 15mm long.
- Heat a pan over a medium heat and add in the bacon and cook until golden, this should take about 8-10 minutes.
- When it is golden brown remove from the pan with a slotted spoon and set aside.
- Peel and slice the remaining onion into wedges.
- Peel the remaining garlic.
- Remove the chicken from the marinade and pat it dry.
- Discard the garlic and onion and reserve the wine for the sauce.
- Season the chicken with salt and pepper and brown over a medium heat in the residual fat.
- When your chicken is browned set aside.
- Add the onion wedges and garlic cloves to the pan and allow to brown for 5-6 minutes.
- Pour in the brandy to the pan scraping the bottom to ensure you get all of the beat residues off the base.
- Strain the wine we marinaded the chicken into the pan and bring to a simmer.
- Add in the bay leaves, thyme and then pack in the chicken drumsticks, thighs and sprinkle over the bacon.
- Pour over the chicken stock and allow to simmer over a very low heat with the lid on for 60 minutes.
- When cooked remove the chicken with a slotted spoon whilst we finish the sauce and fry the mushrooms.
- Add the 25g of butter to a frying pan and when foaming add in the button mushrooms.
- Season them with salt and pepper and fry until golden.
- Heat a large flat frying pan over a fierce heat and strain the sauce into the frying pan boiling rapidly to reduce by two thirds.
- Finally, make a Beurre manié by mixing together 25g of softened butter and 25g of plain flour to form a 'dough'.
- Whisk the flour into the sauce to thicken.
- Return the chicken and add the mushrooms to the sauce, stir to coat and then serve.
Make sure your bacon is good and fatty as this provides the cooking oil for the dish. You can use a splash of olive oil if you feel you need more.
Amount Per Serving: Calories: 1246Total Fat: 62gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 432mgSodium: 1635mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 86g
Calorific details are provided by a third-party application and are to be used as indicative figures only.