Coq au vin is one of our favourite winter recipes. It's incredibly comforting, and full of smoky bacon, caramelised shallots, earthy mushrooms and fruity red wine for an irresistible one pot meal.
The acidity in red wine actually helps to tenderise the chicken, and adds complex flavours to the meat, so you're left with a succulent, slow cooked meal, ready in under two hours.
For a wine pairing, we'd recommend our winning Pinot Noir which is packed full of ripe red fruit, gentle spice and subtly oaked for a smooth mouthfeel. As a rule of thumb, we recommend you cook with wine you'd drink with, and our winning wine would be perfect used in this recipe.
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Yields:
4
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins
Cal/Serv:
467
Ingredients
1Tbsp.
olive oil
4
chicken legs
150g
smoked bacon lardons
12
small shallots, larger ones halved
200g
baby chestnut mushrooms
2
large garlic cloves, crushed
2Tbsp.
plain flour
250ml
chicken stock
350ml
French red wine, we used Pinot Noir
2
bay leaves
Small handful thyme sprigs, plus extra to garnish
Pared zest 1/2 orange
Directions
Step 1Heat the oil in a large, shallow casserole dish (that has a lid) that can hold the legs in a single layer. Fry the chicken over medium-high heat for 8-10 minutes, or until golden all over. Transfer to a plate and set aside.
Step 2Add the bacon lardons and shallots to the casserole and fry over medium heat for 5min, or until the shallots are beginning to soften and turn golden. Stir in the mushrooms and garlic and fry for 3-4min, until golden.
Step 3 Stir in the flour and cook for 1min. Gradually stir in the stock, followed by the wine, herbs, orange zest and some seasoning. Return chicken (and any juices from the plate) to the casserole, nestling the legs down so they are mostly covered by liquid.
Step 4Bring to the boil, reduce heat to low, cover and bubble gently for 45min, or until the chicken is cooked through and tender.
Step 5Remove chicken to a plate, cover and keep warm. Bubble sauce over high heat (uncovered) for 8-10min, or until slightly reduced and thickened. Return chicken to the casserole, check seasoning and serve with buttery mash or a crusty baguette.
Get ahead
Complete recipe up 2 days ahead; cool, cover and chill. To serve, cover and gently reheat until boiling. Alternatively, cool, transfer to a freezer-safe container and freeze for up to a month. To serve, defrost in the fridge overnight and reheat as above.
Per serving
Calories: 467
Protein: 38g
Fat: 22g
Saturates: 7g
Carbs: 10g
Total sugars: 5g
Fibre: 3g
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