Coq Au Vin

There is nothing nicer than a hearty meal cooking in the oven and the smell of thyme and bay leaves roll around the house while helping the kids with their homework. This is definitely a dish that will make everyone hungry. And there’s even a little wine left to enjoy while its cooking!

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There is nothing nicer than a hearty meal cooking in the oven and the smell of thyme and bay leaves roll around the house while helping the kids with their homework. This is definitely a dish that will make everyone hungry. And there’s even a little wine left to enjoy while its cooking!

 1 cup Red Wine (use the one you like to drink!)
 6 Chicken Thighs, skin on
 1 Tbsp Oil
 150g Prosciutto or Speck, diced
 200g Mushrooms, sliced
 2 Red Onions, cut into quarters
 60g Butter, slightly softened
1

Combine the wine, thyme and bay leaves in a bowl and place the chicken in too marinade. Leave for as long as you, overnight if possible.

2

Preheat oven to 180°C. Heat the oil in a frying pan and and fry the chicken skin down until crispy and browned. Keep the wine mixture. Remove chicken and place in an oven proof dish. Fry the prosciutto and red onion until warmed and fragrant. Place around the chicken. Add the mushrooms around the chicken and then pour the rest of the wine marinade into the dish. Cook for 40-50 minutes.

3

Mix the butter and smoked salt together and place a small spoonful on top of each piece of chicken. Grill until the chicken skin starts too crisp again. Serve with your fav veges.

Ingredients

 1 cup Red Wine (use the one you like to drink!)
 6 Chicken Thighs, skin on
 1 Tbsp Oil
 150g Prosciutto or Speck, diced
 200g Mushrooms, sliced
 2 Red Onions, cut into quarters
 60g Butter, slightly softened

Directions

1

Combine the wine, thyme and bay leaves in a bowl and place the chicken in too marinade. Leave for as long as you, overnight if possible.

2

Preheat oven to 180°C. Heat the oil in a frying pan and and fry the chicken skin down until crispy and browned. Keep the wine mixture. Remove chicken and place in an oven proof dish. Fry the prosciutto and red onion until warmed and fragrant. Place around the chicken. Add the mushrooms around the chicken and then pour the rest of the wine marinade into the dish. Cook for 40-50 minutes.

3

Mix the butter and smoked salt together and place a small spoonful on top of each piece of chicken. Grill until the chicken skin starts too crisp again. Serve with your fav veges.

Coq Au Vin