Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

FrenchBraiseWeekend

Red Wine Braised Chicken Drumsticks, Coq au Vin Style

Name: Red Wine Braised Chicken Drumsticks, Coq au Vin Style
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 550 g Chicken Drumstick With Skin; 1 tbsp Oil; 1 tbsp Butter; 1 tsp Salt; ½ tsp Black pepper; 6 Shallots or small onions, peeled; 150 g Mushrooms, halved; 1 Carrot, chunked; 3 Garlic, crushed; 1 tbsp Tomato paste; 1 tbsp Plain flour; 250 ml Red wine, or stock plus 1 tbsp vinegar; 200 ml Chicken stock or water; 3 sprig Fresh thyme; 1 Bay leaf

Browned drumsticks braised slowly in red wine with mushrooms, shallots and thyme until the sauce turns glossy and rich.

Total time

1 h 15 m

25 m hands-on

Serves

with mash or bread

Pot

heavy pot

Difficulty

Medium

needs browning

Raw materials

Drumsticks stay juicy through a long braise.

Meatigo chicken drumstick with skin pack

Chicken Drumstick With Skin (Frozen)

280 g · 2 packs · 4% off

₹478₹500

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Method

Brown the skin deeply first. It builds the flavour of the sauce.

01
Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
02
Brown
Pat the drumsticks dry and season. Heat the oil and butter in a heavy pot and brown the chicken for 8 minutes, turning. Set aside.
03
Soften the base
In the same pot, cook the shallots, mushrooms and carrot for 6 minutes. Add the garlic and tomato paste for 1 minute.
04
Thicken and deglaze
Stir in the flour. Pour in the wine, scraping the bottom, and simmer for 3 minutes.
05
Braise
Add the stock, thyme, bay leaf and chicken. Cover and simmer gently for 40 to 45 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
06
Reduce and serve
Uncover for the last 10 minutes to thicken the sauce. Serve with mash, rice or crusty bread.

Questions

Can I skip the wine?+

Yes. Use stock with a tablespoon of vinegar and a little grape juice.

Does it improve overnight?+

Yes. It tastes better the next day. Reheat until steaming hot.

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