

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.
- Pan fry the chicken pieces in the oil and butter until it is medium-rare.
- Fry the bacon until it is crispy and set to the side. Using the same pan, fry the onions and mushrooms.
- De-glace the pan with the CHEF All Natural Chicken Stock and reduce by 10%.
- Next, add the CHEF Thickened Veal Jus and CHEF Red Wine Reduction. Cook for 3-5 minutes.
- Cut the chicken into smaller pieces and cook in the sauce with all the garnish ingredients except the parsley.
- 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

Our all chicken natural stock is made using 2.4kg of chicken bones per 1 litre of stock, carefully sourced vegetables, herbs, water, salt – and nothing else. For a full, deep flavour, as used in high-end kitchens.

CHEF® Red and Port Wine Reduction Paste 450g
CHEF Signature Red and Port Wine Reduction, which delivers a balance of sweetness and acidity to increase the complexity and depth of taste. Innovate your menu with this easy to use, classic red wine reduction paste.

CHEF® Thickened Veal Jus 900g (Jus de Veau Lié)
Thickened veal stock is easy to use, dissolves instantly and helps bring depth of flavour to any dish. Just add creative flair.