Aug 14

Quick Coq au Vin | © 2011 | | © 2011 |

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can’t call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

–adapted from My Recipes

  • 2 tbsp All-purpose flour
  • 1 tsp Dried thyme
  • 1/2 teaspoon salt
  • 1 handful Dried shiitake mushrooms
  • 7 Skinless chicken drumsticks
  • 3 tbsp Corn oil
  • 2 Carrots, cut into bite-sized pieces
  • 300 ml Dry red wine
  • 100 ml Chicken broth
  • 1 tbsp Tomato paste

  1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
  3. Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done. | © 2011 | | © 2011 |