Coq au Vin using CHEF® Signature Red and Port Wine Reduction

Coq au Vin with Red Wine and Port Sauce

A recipe for creating a rich coq au vin using red and port wine reduction.
  • 0:50 TIME
  • 10 Portions

INGREDIENTS

 

1250g chicken breast and thighs (equivalent to 10 pieces)

50g butter 

20g oil

1 litre CHEF® All Natural Chicken Stock

30g CHEF® Thickened Veal Jus

50g CHEF® Red Wine Reduction

Garnish 

300g champignons 

150g small red onions 

200g bacon 

200g parsley
 

METHOD

Prep time:25 minutes. Cooking time:25 minutes. 

  1. Pan fry the chicken pieces in the oil and butter until it is medium-rare.
  2. Fry the bacon until it is crispy and set to the side. Using the same pan, fry the onions and mushrooms. 
  3. De-glace the pan with the CHEF All Natural Chicken Stock and reduce by 10%.
  4. Next, add the CHEF Thickened Veal Jus and CHEF Red Wine Reduction. Cook for 3-5 minutes.
  5. Cut the chicken into smaller pieces and cook in the sauce with all the garnish ingredients except the parsley.
  6. To serve, finally sprinkle with the chopped parsley and pair with your own mashed potato dish as a side to finish.

CHEF'S TIP

Why not serve this dish with mash potato, ideal for Gastro – Pubs.
 

Products used in the recipe

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