Easy Peasy Coq au Vin
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
40 mins
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Total Time
45 mins
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Servings
4 people
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Calories
459 kcal
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Course
Main Course
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Cuisine
French
Easy Peasy Coq au Vin
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Ready in under 45 minutes, this easy peasy version of the French classic Coq au Vin would make a great stress-free dinner party main, but is easy enough to do for a weeknight treat.
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Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 600g chicken thighs boneless, skinless
- 200 ml red wine such as Cotes du Rhone, French
- 200 ml chicken stock (from a cube is fine – I use Kallo Organic)
- 2 bay leaf
- 2 thyme sprigs
- salt
- black pepper
- 90 g lardons (or chopped up smoked bacon)
- 100 g chestnut mushrooms roughly chopped
- 400 g new potato to serve
- Green vegetables to serve
Instructions
- Place the oil and onions in a large saucepan or flameproof casserole dish and cook gently over a medium/low heat for 3 minutes until softened.
- Turn up the heat and add the chicken thigh fillets. Cook for 3 minutes, stirring occasionally, until the thigh fillets are slightly browned.
- Add the wine and stock, plus the bay leaves and thyme and bring to the boil. Turn down and put the lid on.
- Next, put a non-stick frying pan on a high heat and wait for 1 minute. Then tip in the lardons and cook, stirring frequently for 1 minute, before adding in the mushrooms and cooking for a further 2 minutes. The lardons should be golden and the mushrooms nicely browned. Tip the lardons and mushrooms into the chicken stew and give everything a stir. Replace the lid and continue cooking the stew for 15 minutes.
- After 15 minutes, remove the lid. Stir the casserole and then leave the lid off to allow the sauce to thicken slightly (see note 1). Continue cooking for a further 15 minutes or until your potatoes and green veggies are cooked.
- While your stew is cooking boil or steam your new potatoes for 15 minutes and steam your green veg for 5 minutes (or longer if you prefer them softer).
- Serve the Coq au Vin with the new potatoes, green veg and a glass of the same wine you used in the stew.
Notes
- This stew produces a thin French style ‘jus’ rather than a thick English gravy. If you’d prefer a thicker gravy, mix 1 teaspoon flour or cornflour with a very small amount of water and then add this mixture to the stew when you add the lardons and mushrooms.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
25g
(8%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
159mg
(53%)
Sodium
365mg
(15%)
Potassium
1101mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
95IU
(2%)
Vitamin C
24mg
(27%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 159mg | 53% |
| Sodium | 365mg | 15% |
| Potassium | 1101mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 24mg | 27% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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