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Coq au vin

Good for dietary types:

White Meat, Red Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

1 hour and 15 minutes

Difficulty level:

Easy

Serves: 

​

Nutrition

Sodium:

322.9mg

Calories:

700

Protein

45g

Potassium:

706.5mg

Fibre:

3.9g

Carbohydrates:

16.3g

Fat:

39.5g

Saturated Fats:

12.1g

Polyunsaturated Fats:

6g

Monounsaturated Fats:

18g

Sugar:

7.1g

Vitamin A:

5.1%

Vitamin C:

4.7%

Calcium:

2.3%

Iron:

19.8%

About the Recipe

If it is dark and cold outside, what would be the ideal comfort food after a long day?

How about the French classic Coq au vin?

The French are known for their cooking skills and this dish is a classic. Usually a whole bottle of wine is used but I have adapted it slightly to use less but you would never know. It still tastes great and feels just as indulgent.

This has to be served with fluffy mashed potatoes.

Remember no foods are off plan it's all about the balance and the portion size.

Any thing cooked in wine feels like a treat to me.

Ingredients

  • 1 tbsp of Olive oil

  • 800g Chicken thighs with bones and skin

  • 4 rashers of smoked bacon

  • 500g shallots

  • 250g white mushrooms

  • 4 cloves of garlic

  • 250 ml of red wine

  • 2 bay leaves

  • fresh thyme

  • Salt and pepper

  • 250ml chicken stock or water

  • 1 tbsp plain flour

Preparation

  1. Put some salt and pepper on the chicken thighs and fry with half the olive oil in a hot casserole pan for about 10 minutes, moving around to ensure all the sides are browned and cooked. Take out of the pan and set aside.

  2. While the chicken is cooking you can prepare the shallots by peeling them, slice the mushrooms and cut the bacon into small pieces.

  3. In the empty pan fry the bacon pieces with the rest of the olive oil for around 2 minutes, then add the shallots whole with the minced garlic. Cook for another 5 minutes, moving around the pan until slightly softened before adding the sliced mushrooms and continuing to cook for another 10 on a low heat, until nice and soft.

  4. Add the flour to the pan and mix in to make a rue, before adding the wine and turning up the heat until it bubbles.

  5. Add the stock, and the chicken pieces along with the bay leaves and thyme and more salt and pepper.

  6. Cover, and put in a pre heated oven for 1 hour. The chicken should be fall off the bone.

  7. Serve over a buttery bed of mash.


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