Orange flour

Coq au Vin with Linguini


For those who think that French cooking is complicated… well, I’d have to agree on this dish! However, I browned, sauteed, flambé-ed and simmered my way to a delicious dish which I served with linguini pasta and some peas. The chicken turned a beautiful pink in the wine and the sauce was buttery and delicious. This dish was, without a shadow of a doubt, worth the effort.


4 chicken legs (with thigh), cut into 8 joints

725ml red wine

25g butter

1 rounded tbsp softened butter and 1 level tbsp plain flour, combined to make a paste

1 tbsp olive oil

225g unsmoked streaky bacon

16 button onions

2 cloves garlic, crushed

2 bay leaves

2 sprigs fresh thyme

225g button mushrooms

salt and pepper

fresh parsley (to garnish)


– melt the butter and oil in a frying pan and fry the chicken in batched skin side down until golden
turn the chicken to colour the other side

– place the chicken to one side in a bowl lined with a few sheets of kitchen roll to soak up the excess fat
dice the bacon and brown in a large cooking pot

– add the onions to brown a little, then add the crushed garlic and arrange the chicken evenly in the pot

– add the springs of thyme and the bay leaves and season with a little salt and pepper

– pour in the wine, bring to the boil and then reduce the heat

– simmer gently for 45 minutes with the lid on

– after 45 minutes, add the mushrooms and stir into the liquid

– simmer for a further 15 minutes with the lid on

– bring a large pan on water to the boil

– when the water is boiling add a pinch of salt and enough linguini for 4 people

– cook for 10-15 minutes until the pasta is ‘al dente’

– with a slotted spoon, remove the chicken, bacon, onions and mushrooms and place on a warmed dish to keep warm

– discard the bay leaves and thyme

– bring the liquid to a fast boil and reduce by about one third

– add the butter and flour paste, and whisk until the sauce had thickened

– to serve, place a portion of linguini onto each plate, topped with 1 chicken thigh and 1 leg and some of the onions, mushrooms and bacon

– pour over the sauce and sprinkle over fresh parsley

(serves 4)

* Serve with buttery peas




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This entry was posted on March 27, 2013 by in Chicken, Dinner, French and tagged , , , , , , , , , , , , .
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