Chicken Cordon Bleu recipe,

Coq au Vin,an Easy Special Evening Dinner

Chicken Cordon Bleu recipe,Coq au Vin,a special evening dinner Special Evening Dinner

Chicken Cordon Bleu recipe,Coq Au Vin Recipe like many French regional dishes in its basic form is a simple chicken stew, but it has developed its own extra mystique in this simple but great eating experience.

It is the use of the vegetables,herbs,chicken and some extra added bits to this basic format that builds into its own abundance of taste and style that makes French regional speciality cooking so very tasty.

It is almost thrown together,but it then combines many of the tastes and flavours that blend, but retain their individuality so that you can taste all of these almost separately as you eat.

The added red wine seems to make the chicken cordon blea recipe more dense flavour and yet still very tender chicken, and the gravy is like having an extra special soup that I could eat all on its own just with crusty fresh bread to dip into it is so good.

Mushrooms, Garlic Cloves, Red Wine & Herbs.

INGREDIENTS for Chicken Cordon Bleu recipe,Coq Au Vin

3-4 lb Chicken.

1 1/2 oz (40g) Butter.

1 tablespoon Olive Oil.

4 oz (100g) Smoked Streaky Bacon, cubed.

12 small Onions or shallots.

2 Sticks Celery, finely chopped.

1/2 fresh 1/2 mixed dried. mushrooms.

1 Garlic Clove, crushed.

2 tablespoons Plain Flour.

3/4 bottle (450ml Red Wine.

1/4 pint (150ml Water.

2 Bay Leaf.

1 Sprig Fresh Thyme, or 1/4 teaspoon Dried Thyme.

Salt & Black Pepper.

1doz Small squares of Fried Bread.

For a special evening dinner someone has to want to do the preparation, after they've congratulated you encourage your diners to continue participating after the dinner with the cleaning up.after all many hands do make light work

COOKING METHOD for Chicken Cordon Bleu recipe,coq au vin

Wash and dry the Chicken and cut into 6 joints.

Melt 1 oz (25g) Butter in the pan with the Oil and fry the Bacon cubes until golden brown.

Remove the Bacon from the pan and drain on kitchen paper. Fry the Chicken until brown, turning once.

Put the joints, with the Bacon, in a 3 pint oven-proof casserole dish.

Fry the Onions with the Celery in the fat remaining in the pan until soft, then add to the casserole.

Melt the remaining Butter in the pan; add the fresh Mushrooms and cook for 3 minutes, then put to one side on kitchen foil.

Blend the Garlic and Flour with the fat remaining in the pan stirring gently.

Cook gently until browned, stirring frequently.

Add the Wine, Water, Herbs dried mixed Mushrooms add just a little Salt & Pepper.

Remember everyone’s taste for salt and pepper varies and you can always add more but you can’t take it out after.

Simmer until the mixture has thickened.

Pour over the Chicken joints in the casserole.

Cover and cook at 325F / 160C / Mark 3 for 1 1/2 to 4 hours, depending on the size of the bird and whether it is a Boiling Chicken or Roasting Chicken.

When almost tender remove the Bay Leafs from the casserole. Stir in the Mushrooms and cook for a further 10 minutes.

Skim off any excess fat with kitchen paper. Check the seasoning and garnish with Fried Bread Triangles before serving.

Chicken Cordon Bleu,Coq au vin is a Special Evening Dinner is worth all the effort of preparation it is superb.

Serves 4 or 6 thin people?

And remember most of the red wine was put into the cooking.


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Most gurus would advocate a nice crisp white wine with chicken,but we prefer that as an aperitif before the meal and a glass of a light red wine a Beaujolais Fleurie would be just right for coq au vin but it would have to be a very special dinner to spoil my husband with this wine.

Serves four


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