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Anna's 'magnifique' coq au vin recipe

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Anna's 'magnifique' coq au vin

A love of cookery and a desire to experience a different culture is what keeps ‘Anna’, from our story, returning to France every year. This trip was slightly different, though – not only did she return home with the perfect coq au vin recipe, but the perfect person to share it with, too.

See method
  • Serves 4
  • 1 hour 30 mins to cook
  • 618 calories / serving

    Ingredients

    • 4 whole chicken legs, cut into thighs and drumsticks
    • 2 onions, each cut into 8 wedges
    • 2 sticks celery, roughly chopped
    • 2 carrots, peeled and cut into chunks
    • 8 garlic cloves, peeled
    • 2 tbsp extra-virgin olive oil, plus extra to drizzle
    • 1 x 200g pack lardons
    • 2 tbsp tomato purée
    • 200ml chicken stock
    • 200ml full-bodied red wine
    • 250g chestnut mushrooms, halved
    • handful flat-leaf parsley, chopped
    • mash, to serve

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    Each serving contains

    Energy
    2570kJ 618.0kcal
    31%
    Fat
    40g
    high57%
    Saturates
    11g
    high56%
    Salt
    2.3g
    high39%
    Sugars
    10g
    low11%

    of the Reference intake

    Carbohydrate 13.0gProtein 44.0gFibre 5.0g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken, onions, celery, carrots and garlic in an ovenproof dish. Pour in the oil – toss the meat and veg to coat. Scatter over the lardons and roast for 30 minutes.
    2. Dissolve the tomato purée in the chicken stock then stir in the red wine. Pour into the dish, so that it surrounds the chicken, and cook for another 30 minutes.
    3. Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast for a further 15 minutes.
    4. Sprinkle over the chopped parsley and serve with mash.
    • Little help: Have a glass of the leftover red wine with your meal, and freeze the rest in an ice cube tray until the next time you make the dish.
    • Leftovers: Chop up any leftover parsley and mix with softened butter and a crushed garlic clove, then wrap in clingfilm and freeze til you need it – it’s great with meat or fish dishes.