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Slow-cooked coq au vin recipe
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71 ratings
A classic French stew that's slow-cooked in a red wine sauce. The sophisticated blend of herbs and spices creates a delicious Coq au Vin that's ready in no time and sure to impress all your dinner guests. See method
Ingredients
- 2 tbsp olive oil
- 125g smoked lardons
- 8 shallots, peeled
- 250g chestnut mushrooms, sliced
- 4 chicken legs
- 4 garlic cloves, sliced
- 2 tbsp tomato purée
- 300ml red wine
- 300ml chicken stock
- 30g butter, melted
- 2 tbsp plain flour
For the bouquet garni
- ½ celery stalk
- 1 bay leaf
- 1 rosemary sprig
- 1 thyme sprig
Each serving contains
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Energy
2495kj
599kcal
30%
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Fat
38g
54%
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Saturates
12g
62%
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Sugars
4g
4%
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Salt
1g
17%
of the reference intake
Carbohydrate 14.2g
Protein 38.3g
Fibre 2.8g
Method
- Heat a little oil in a large, heavy-based saucepan and add the lardons. Fry on high until golden. Remove to a plate, then fry the shallots until golden and repeat with the mushrooms.
- Add a little more oil to the pan and fry the chicken legs quickly until the skin is golden. Remove from the pan. Add the garlic and tomato purée and fry for a minute until garlic begins to go golden but not burn.
- Add a splash of the red wine and scrape the bottom of the pan while it bubbles. Return everything to the pan and add the remaining red wine and the stock.
- Tie the bouquet garni ingredients with string and add to the pan. Season well. Bring the liquid to a simmer, put on the lid and cook for 50 mins – 1 hour.
- When the chicken is cooked through and tender, remove it with the shallots, lardons and mushrooms to a warm serving tray and discard the bouquet garni.
- Combine the melted butter and flour and mix until smooth. Whisk into the remaining sauce, slowly bring to a boil for 2 mins or until the sauce is the consistency of double cream. Season if necessary, and serve the chicken with the sauce poured over.
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