Coq Au Vin kebabs with Carrot & Coriander salad

3:00 pm on 9 February 2018

Recipe Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles for Cuisine Magazine

Serves 4 / Preparation 20 minutes plus marinating time / Cooking 18 minutes

These chicken skewers are based on the ingredients of the classic French dish coq au vin, using white wine instead of the more traditional red. I like to serve them with a classic grated carrot salad, with the addition of coriander to really lift the flavour. If you don't like coriander, use parsley. You can save the marinating liquid and veges to make a risotto.

For the kebabs
600g boneless chicken thighs
2 tablespoons flour
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
2 cloves garlic, crushed
2 tablespoons Cognac (optional)
1 cup white wine
4 sprigs of thyme
3 bay leaves
8 baby/small onions, unpeeled, ends cut off
olive oil for brushing
250g streaky bacon
8 small mushrooms

Cut the chicken thighs into 3cm pieces (about 6 pieces per thigh), put in a bowl with the flour and toss to coat. Add to the bowl the onion, carrot, celery, garlic, Cognac (if using), wine, thyme and bay leaves and mix everything together. Refrigerate overnight.

Bring a saucepan of water to the boil, add the baby/small onions and cook for 10 minutes then drain and peel.

Cut each strip of bacon into 4 pieces and fold up in thirds. Heat the barbecue to hot.

Thread the chicken pieces onto skewers, alternating with

2 pieces of bacon per skewer and the onions and mushrooms. Brush the skewers with oil and cook for 6-8 minutes, turning, until cooked through.

Carrot & coriander salad
3 tablespoons lemon juice
1 teaspoon Dijon mustard
pinch of sugar
2 tablespoons extra virgin olive oil
6 medium carrots, peeled, thinly sliced into matchsticks or grated
½ cup finely chopped coriander or flat-leafed parsley
½ cup slivered almonds, toasted

Combine the lemon juice, mustard, sugar and oil in a large bowl and toss through the carrots, coriander and almonds.

From Afternoons with Jesse Mulligan

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