Rotisserie chicken coq au vin

Take a classic store-bought rotisserie chicken to France with this quick version of coq au vin, on the table in about 35 minutes.

Credit: Mary Makes It Easy

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 4-5 slices (about 250 g) thick cut bacon, diced
• 225-250 g packet sliced cremini mushrooms
• Kosher salt
• Freshly ground black pepper
• 1½ tbsp unsalted butter
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• ¾ cup (185 ml) pickled cocktail onions, drained
• 3 cloves garlic, thinly sliced
• 1½ tbsp (30 ml) brandy
• 1½ tbsp flour
• 1 cup dry sauvignon blanc
• 1-1½ cups (250-375 ml) low sodium chicken broth
• 1 store-bought rotisserie chicken
• 1½-2 tbsp finely chopped parsley
• 2 tsp finely chopped thyme
• 1½ tbsp (30 ml) sour cream
• Crusty bread or mashed potato, to serve, optional

Instructions

1. Add the bacon to a large cast-iron skillet or high sided sauté pan and place over medium heat. Cook until the bacon is crisp, about 5 to 7 minutes, stirring occasionally. Remove the bacon from the pan leaving the rendered fat behind and set aside. Add the mushrooms into the bacon fat, season with salt and pepper, and cook for 3 to 4 minutes or until golden and cooked down. Remove the mushrooms from the pan and set aside with the bacon.
2. Add the butter into the pan along with the carrots, celery and cocktail onions, season with salt and pepper, and cook for 5 to 6 minute or until slightly softened and golden brown. Add in the garlic and deglaze the pan with the brandy. If using a gas stove, turn the heat off before adding the brandy to avoid accidental flare-ups. Allow the brandy to bubble away then sprinkle over the flour. Stir well to combine and allow the flour to toast for about 1 minute.
3. While stirring, slowly pour in the wine and 1 cup of chicken broth and bring to a low boil. Cook until the vegetables are tender and the sauce has thickened and reduced slightly.
4. Meanwhile, remove the legs from the rotisserie chicken along with the breasts.
5. Stir the cooked bacon and mushrooms into the sauce along with the parsley, thyme and sour cream, adding more broth if needed, then nestle in the chicken, skin side up. Place a lid on the pan, reduce the heat to low, and cook just until the chicken is heated through, about 2 minutes if the chicken is still warm, 10 to 15 minutes if your chicken is fridge cold.
6. Serve with crusty bread or on a bed of mashed potatoes for a hearty, quick dinner.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.