Easy recipes coq au vin

This easy recipes coq au vin dinner party idea combines sophistication with make-ahead convenience and the aura of a French bistro. Wow! What a fail-safe combo!

It tastes even better when you make it the day before, because the flavours blend and marry happily with each as they sit.

Easy recipes ingredients list

• 8 pieces of cut up breasts and thighs chicken or more if you are feeding hearty appetites
• about a third of a cup of all purpose flour
• a couple of tablespoons of olive oil 6 pieces of bacon cut into pieces about half an inch long (kitchen scissors work well for this)
• a bunch of green onions cut into small pieces (the kitchen scissors work well for this job too) OR a dozen small pearl onions peeled
• about a quarter pound of button mushrooms, washed
• bouquet garni - a handful of fresh parsley, several pieces of fresh thyme and several bay leaves (see below under directions for how to make it)
• a small piece of cheesecloth (about the size of a handkerchief) for the bouquet garni
• an extra handful of parsley for garnishing your serving platter
• several cloves of garlic peeled and crushed up
• about 8 ounces or half a bottle of red wine
• about 8 ounces of chicken stock (you can buy this in the soup section)
• a little brandy, about 2 ounces (optional)
• 2 tablespoons of tomato paste

Easy recipes directions

Bundle the herbs into a small piece of cheesecloth and knot the bundle. If you don’t have cheesecloth, use a tea strainer. Or just tie the herbs with one of the spring onion leaves. put the herbs into the pot and fish out the bay leaves before serving. (Don’t stress over this, just fish out what you can easily find.)

Rinse and pat the chicken dry with paper towels. Add a shake of salt and a shake of pepper to the flour and dredge the chicken in it. Then heat the olive oil in a frying pan to medium high and add as many pieces of chicken as will fit, turning them until browned on all sides (about 5 or 6 minutes). Repeat until all the chicken pieces are coated. Set them aside.

Add the bacon to the pan and cook for a few minutes until it is browned. Now put the chicken back in the pan with the bacon, and add the green onions or the pearl onions, cooking them for about five minutes. Then add the garlic and the mushrooms. Cook about four or five more minutes, and then add the red wine.

Bring the mixture to a boil. Don’t leave it at this stage, you don’t want to leave it boiling. When it has come to the boil, add the chicken stock, brandy, garlic and the bouquet garni. Stir and move into an ovenproof pan with a lid.

Bake your coq au vin for about an hour and a half until the chicken is tender. Remove from the oven.

Now you can let the coq au vin cool for about half an hour, then place in an airtight container and store in the frig until the next day.

Coq au vin reheating and serving directions

About 15 minutes before you are ready to serve it, turn on the heat and bring it to a boil on top of the stove. Then turn the heat to simmer and cover until you are ready to serve it.

Serve the coq au vin on a big platter so everyone can help themselves. Garnish it with parsley around the edges for a pretty touch.

Add a glistening hearty salad and your dinner rolls or bread, and you have a wonderful easy recipe meal.

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