Coq au Vin Soup Recipe
Chicken soup enriched with red wine and based on the classic French dish, coq au vin
Coq au vin is a French peasant dish which usually sees large pieces of rooster/cockerel slow cooked on the bone in red wine and stock with a variety of vegetables and herbs. While this dish is based on the concept, it is very much a soup, containing small pieces of chicken fillet and ready for the table in only about half an hour.
Cook Time
- Prep time:
- Cook time:
- Ready in:
- Yields: One bowl of soup
Ingredients
- 1 small raw chicken breast, diced
- 1 tbsp olive oil
- Salt and black pepper
- ½ small white onion, peeled and roughly chopped
- 1 clove of garlic, peeled and sliced
- 4 button mushrooms
- 1 bay leaf
- Pinch dried thyme
- Pinch dried rosemary
- ½ pint chicken stock
- ¼ pint red wine
- Fresh parsley leaves to garnish
- French style bread to serve
Instructions
Diced chicken breast meat
- Pour the olive oil in to a small saucepan or pot and gently heat. Add the chicken and season with both salt and black pepper. Stir around with a wooden spoon until evenly sealed. This will take about a couple of minutes. Remove to a plate with a slotted spoon.
- To the same saucepan, add the onion and garlic. Stir also for a couple of minutes until softened and the onion is starting to turn transluscent.
- Re-add the chicken to the pan, along with the mushrooms and various herbs. Pour in the chicken stock and red wine.
- Bring the liquid to a gentle simmer for twenty minutes, stirring occasionally.
- Ladle the soup in to a bowl and garnish with a few leaves of parsley. Serve with fresh crusty bread.
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