EASY & QUICK Chicken Red Wine Casserole in less than 1 hour #chefarchiepie #french #coqauvin

COQ AU VIN EXPRESS – serves 3 – 4

1½lbs boneless chicken pieces (2″ x 1″)
2 tb olive oil
1oz butter
5oz sliced mushrooms
5oz smoked bacon strips
Handful chopped parsley
2 minced cloves garlic
1 tspn thyme
1 tbspn tomato paste
1 large red onion
1 cup red wine
1 cup chicken stock
6 tbspns flour
Salt & Pepper
1 cup celery
(optional)

Tip 1. Make the day before for more richness
Tip 2. Replace Celery with Leeks
Tip 3. Sub Chicken with Pork Fillet medallions.

[Music] [Music] hey everyone what a wonderful day is in central England today welcome back to the channel we’ve got blue sky we’ve got a gentle breeze we’ve got golden rays of sunshine and it’s Absol absolutely fabulous but this is a cooking video so I need to get my ass in the kitchen so we’re going to do cocko van but this version is a bit different it’s a super convenient and a super quick version and the end result is still a magnificent plate of food okay then without any further Ado let’s look at the ingredients I’ve got some boneless chicken pieces olive oil butter mushrooms some smoked bacon some parsley some crushed garlic some thyme and some tomato paste some chopped red onion and the obvious red wine some chicken stock little bit of flour and some celery that’s optional the celery and the onion both need to be finely diced okay without any further Ado let’s get on to the next stage of this amazing dish I’ve got some flour and I’m going to coat my chicken pieces in the flour the flour has been seasoned with a little bit of salt and pepper little bit of flour on the bottom throw the chicken pieces on top and then more flour on top of that you can use thigh if you like I’ve used breast and it’s skinless and boneless coat the chicken breast in the flour as best you can and now it’s ready for the frying pan the flour we got left over we’ll be using later on to thicken our gravy okay so in my pan I’ve got some butter and some oil I’m going to seal the chicken in pieces in the butter and oil for about 5 minutes about 2 and 1/2 minutes each side normally I’d suggest doing this in two batches but this quantity of chicken fits perfectly in my pan so once it’s had about 5 minutes in the pan in total let’s remove the chicken pieces and reserve them to one side now let’s add the onion the celery garlic thyme beautiful smoked bacon fresh parsley and give that a stir and cook that over a low heat for about five to 6 minutes by which time it should be pretty much cooked now we’re going to add our mushrooms and as usual they’re going to absorb all the moisture in the pan so we’re going to need to add an extra knob of butter cook the mushrooms out for a couple of minutes and then it’s time to add the chicken stock followed by the tomato paste to give it that lovely glossy shine stir that in and bring that to a boil and then we can add the van Rouge or the red wine stir that through and we’re going to simmer that away on a high heat for about 5 minutes it will reduce slightly don’t forget to stir from time to time about 5 minutes simmering away and then we can add our chicken pieces along with all that lovely residual juice let’s make sure all the chicken is completely immersed in our juices our gravy and once it is we can just leave that there for about 2 to 3 minutes just to come to the boil okay now we want to siphon out about four tablespoons of stone to add to a couple of tablespoons of flour and we’re going to make a nice smooth paste and this is a really easy part of this dish mix the flour and the stock up until it’s not all pasty and now we’re going to add that back into our juice to thicken it but we’re going to add it bit by bit so add a little bit about a teaspoon and just mix it around one area of the pan for about a minute and then another little bit of paste in another area of the pan stir that round for about a minute you can use a whiskey if you like I’ve used a fork and another bit another area of the pan and if you’ve got any left you can put that wherever you like just get it in that pan and give it a good stir and there’ll be no lumps at all because we’re going to put the lid on and we’re going to leave it for about 10 minutes on a simmer after 10 minutes it’s pretty much ready the sauce or the gravy is nice and smooth it’s reasonably thick the chunks of chicken are coated beautifully with that gravy they’re cooked perfectly along with everything else and that my friends is cocko van in 1 hour absolutely fabulous a wonderful chicken dish that is perfect with anything you want I’m just going to finish it with parsley great with mashed potato amazing with a little bit of steamed rice or even on its own with a chunk of bread you choose whatever you have with this but that is cocko van in 1 hour let’s serve it up I’ll have a large portion please let’s just absorb that beautiful pieces of chicken in a red wine gravy with wonderful vegetables and smoked bacon and if you’ve enjoyed the video you know what I want to say Please Subscribe and please share with your friends and don’t forget to smash that like button and if you make this dish leave me a comment let me know how you get on I’d be really interested to hear whether you like it or not I’m going to get stuck in I’m absolutely starving