Anna's 'magnifique' coq au vin recipe
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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Shop ingredientsEach serving contains
- Energy
- 2570kJ 618.0kcal
- Fat
- 40g
- Saturates
- 11g
- Salt
- 2.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 13.0gProtein 44.0gFibre 5.0g
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- 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.
- 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.
- Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast for a further 15 minutes.
- 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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.