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Slow-cooked coq au vin recipe

Slow-cooked coq au vin

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
  • Serves 4
  • 20 mins to prepare and 1 hour to cook
  • 599 calories / serving

    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

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    Each serving contains

    Energy
    2495kJ 599.0kcal
    30%
    Fat
    38g
    high54%
    Saturates
    12g
    high62%
    Salt
    1.0g
    low17%
    Sugars
    4g
    low4%

    of the Reference intake

    Carbohydrate 14.2gProtein 38.3gFibre 2.8g

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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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