Coq Au Vin (Mary's Version) | Mary Berry's Foolproof Cooking | Mary Berry

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Take a big bowl and put 2/3 of a bottle of wine.

Add crushed garlic, peeled shallots, a bunch of fresh thyme, and a few bay leaves.

Put the chicken breast in the marinade.

Cover and chill the chicken overnight to soak up flavors.

Reduce the wine before adding it to the chicken to avoid overcooking.

Season and seal the chicken, turning until it has a light brown color.

Fry the bacon until crispy, adding the marinated shallots and herbs from the marinade.

Whisk 150 ml of cold water into 3 tablespoons of flour to thicken the mixture.

Gradually stir in the marinade to avoid lumps.

Finish with tomato puree and brown sugar, checking for the right consistency by coating the back of a spoon.

Cook at 140°C fan for around 20 minutes.

Cook mushrooms separately in hot butter to keep them from becoming soggy.

Serve with steaming hot crushed new potatoes roasted with garlic butter and parmesan.

Cooking Techniques

Equipment Needed

Spice Level: