James Martin Coq Au Vin Recipe | British Chefs Table (2024)

The James Martin Coq Au Vin Recipe is a delightful dish made with butter, shallots, garlic, streaky bacon, thyme, button mushrooms, red wine, chicken stock, balsamic vinegar, and chicken. This recipe takes approximately 90 minutes to prepare and serves 6 people.

Try More James Martin Recipes:

• James Martin Beef Stroganoff
• James Martin KFC Fried Chicken
• James Martin Pulled Pork Recipe

💗 The Allure Of This Mouth-Watering Recipe

• Rich flavors. The combination of red wine, bacon, and mushrooms creates a savory and indulgent taste.
• Tender chicken. The slow cooking process ensures that the chicken becomes incredibly tender and juicy.
• Easy to make. Despite its impressive flavors, this recipe is straightforward and doesn’t require advanced culinary skills.
• Versatile. Coq au vin can be served with various side dishes, making it suitable for different occasions and preferences.

❓ What Is James Martin Coq Au Vin Recipe?

The James Martin Coq Au Vin Recipe is a delicious French dish made with chicken, bacon, mushrooms, shallots, garlic, and red wine. It offers a rich and savory flavor, tender chicken, and a delightful aroma.

📜 Ingredients For James Martin Coq Au Vin Recipe

• 25g/1oz butter
• 150g/5½oz shallots peeled but left whole
• 5 garlic cloves, crushed
• 150g/5½oz streaky bacon cut thickly
• sprig of fresh thyme or a good pinch of dried
• 350g/12oz button mushrooms
• 500ml/16½fl oz. good red wine
• 500ml/16½fl oz chicken stock
• 2 tbsp. balsamic vinegar
• 1 free-range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)
• small bunch flatleaf parsley, chopped
• salt and crushed black pepper

👩‍🍳 Create This Coq Au Vin with These Easy Steps:

1. Put a baking dish with a thick bottom on the stove and heat it. Add the shallots and almost all of the butter (reserving a knob of butter). Add the garlic and stir it in after cooking until it’s just browned. While it’s cooking, add the bacon and thyme.
2. Bring the heat up, then add the red wine, chicken stock, and vinegar. After you add the chicken pieces, bring the sauce to a boil.
3. Then, lower the heat and let it simmer for about 25 minutes, or until the chicken is soft and cooked all the way through.
4. Take the chicken out of the sauce after it’s done cooking and keep it warm for a thicker sauce.
5. Over high heat, cook the sauce for a few minutes or until the liquid has shrunk. Put the chicken back in the pan.
6. Put the parsley and the butter knob you saved together. Add black pepper and salt, and then serve with a green salad, olive oil-mashed potatoes, or toasted bread.

💭 Recipe Tips

• Use a good-quality red wine: Choose a full-bodied red wine like Burgundy or Pinot Noir to enhance the flavor of the Coq Au Vin.
• Don’t rush the cooking time. Allow the dish to simmer to ensure the chicken becomes tender and absorbs the rich flavors.
• Don’t skip marinating the chicken. Marinating the chicken in the wine mixture overnight adds depth and enhances the taste.
• Adjust the seasoning carefully. Taste the sauce before adding salt, as the bacon and chicken stock may already provide enough saltiness.
• Serve with crusty bread or mashed potatoes. The sauce in Coq Au Vin is delicious, so make sure to have something to soak it up with.

🍜 What To Serve With Coq Au Vin?

James Martin Coq Au Vin pairs well with crusty bread, mashed potatoes, or buttered noodles to soak up the flavorful sauce. Additionally, roasted vegetables or a side salad can provide a refreshing contrast to the rich dish.

🎚 How To Store Coq Au Vin?

• In The Fridge. To store traditional James Martin Coq Au Vin, refrigerate in an airtight container for up to 3 days.
• In The Freezer. To freeze, portion, and freeze for up to 3 months.

🥵 How To Reheat Coq Au Vin?

• In The Oven. Place the dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Sous vide. Reheat vacuum-sealed Coq Au Vin in a water bath at 140°F (60°C) for about 30 minutes.
• On The Stovetop. Reheat Coq Au Vin gently over low heat, stirring occasionally to prevent sticking or burning.

FAQs

Try More James Martin Recipes:

• James Martin Duck Breast Recipe
• James Martin Chateaubriand Recipe
• James Martin Pork Crackling

James Martin Coq Au Vin Recipe Nutrition Facts

Amount Per Serving

• Calories: 400calories
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 10 grams
• Fiber: 2grams
• Sugar: 2grams
• Sodium: 500 milligrams

James Martin Coq Au Vin Recipe

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Dinner,Main,Lunch Recipe Keys:CCoq Au Vin Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:400 kcal Best Season:Available

Description

The James Martin Coq Au Vin Recipe is a delightful dish made with butter, shallots, garlic, streaky bacon, thyme, button mushrooms, red wine, chicken stock, balsamic vinegar, and chicken. This recipe takes approximately 90 minutes to prepare and serves 6 people.

Ingredients

• 25g/1oz butter
  
• 150g/5½oz shallots peeled but left whole
  
• 5 garlic cloves, crushed
  
• 150g/5½oz streaky bacon cut thickly
  
• sprig of fresh thyme or a good pinch of dried
  
• 350g/12oz button mushrooms
  
• 500ml/16½fl oz. good red wine
  
• 500ml/16½fl oz chicken stock
  
• 2 tbsp. balsamic vinegar
  
• 1 free-range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)
  
• small bunch flatleaf parsley, chopped
  
• salt and crushed black pepper

Instructions

1. Put a baking dish with a thick bottom on the stove and heat it. Add the shallots and almost all of the butter (reserving a knob of butter). Add the garlic and stir it in after cooking until it’s just browned. While it’s cooking, add the bacon and thyme.
   
2. Bring the heat up, then add the red wine, chicken stock, and vinegar. After you add the chicken pieces, bring the sauce to a boil.
   
3. Then, lower the heat and let it simmer for about 25 minutes, or until the chicken is soft and cooked all the way through.
   
4. Take the chicken out of the sauce after it’s done cooking and keep it warm for a thicker sauce.
   
5. Over high heat, cook the sauce for a few minutes or until the liquid has shrunk. Put the chicken back in the pan.
   
6. Put the parsley and the butter knob you saved together. Add black pepper and salt, and then serve with a green salad, olive oil-mashed potatoes, or toasted bread.

Notes

• Use a good-quality red wine: Choose a full-bodied red wine like Burgundy or Pinot Noir to enhance the flavor of the Coq Au Vin.
• Don’t rush the cooking time. Allow the dish to simmer to ensure the chicken becomes tender and absorbs the rich flavors.
• Don’t skip marinating the chicken. Marinating the chicken in the wine mixture overnight adds depth and enhances the taste.
• Adjust the seasoning carefully. Taste the sauce before adding salt, as the bacon and chicken stock may already provide enough saltiness.
• Serve with crusty bread or mashed potatoes. The sauce in Coq Au Vin is delicious, so make sure to have something to soak it up with.

Keywords:James Martin Coq Au Vin Recipe