Mains
Coq au Vin
Prep 25 mins. /Cook 1h 15 mins.
serves 6
Easy
Coq au Vin
Method
- Pour the wine into a medium saucepan and place over medium-high heat. Bring to the boil and simmer until liquid has reduced by a third. Remove from heat and set aside.
- In a separate large, heavy based pan, melt the 60g butter and oil together over medium heat. Add the chicken and fry on all sides until golden. Remove from the pan and set aside.
- Add the bacon, onion and mushrooms into the same pan and fry until golden. Return the chicken back into the pan along with garlic, shallots, herbs, wine and stock. Bring to the boil then reduce heat to low, cover and simmer for 1 hour or until chicken is cooked through.
- Season with salt and pepper to taste, stir through remaining butter and sprinkle with parsley. Serve alongside buttery mash.
More Tips
- Serve with buttery mash and warm seasonal vegetables
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Making a sauce?
Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours.