A MEAL YOU CAN MAKE
Coq au vin-style chicken
Chicken braised in red wine with mushrooms and carrots.
About 63 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Boneless chicken thighs, large pieces
- 200g Mushrooms, halved
- 150g Onion, wedges
- 150g Carrots, 1 cm rounds
- 10g Garlic, minced
- 200ml Red wine
- 200ml Chicken stock
- 15g Plain flour
- 15ml Olive oil
- 1 tsp Dried thyme
- 150g Bread, to serve
Allergens: Wheat/gluten; wine may contain sulphites and stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~636 kcal · 54g protein · 56g carbohydrate · 15g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables first. Keep chicken separate and wash hands after handling. Measure wine, stock, flour and thyme.
Brown the chicken
Warm oil over medium-high heat. Brown chicken on both sides, in batches if crowded. Transfer to a clean plate.
Build the sauce
Soften onion, carrot and mushrooms in the same pan. Add garlic and flour, stirring for 1 minute. Gradually stir in wine and stock until smooth; add thyme.
Braise the chicken
Return chicken and juices. Bring to a gentle simmer and partially cover. Cook until chicken is tender and the largest pieces pass the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check and serve
Check carrots are soft and sauce coats a spoon. Serve with bread. Cooking does not guarantee all alcohol is removed.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 46 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
French-inspired · boneless chicken adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.