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Make this slow-cooked chicken dish, then try our tartiflette, dauphinoise potatoes and more easy French recipes.

How to make coq au vin... step-by-step video

  • 1 tbsp olive oil
  • 4 chicken legs
  • 150g smoked lardons
  • 12 round shallots
    peeled
  • 3 garlic cloves
    finely chopped
  • 2 tbsp tomato purée
  • a few thyme sprigs
  • 2 bay leaves
  • 2 tbsp plain flour
  • 175ml red wine
  • 750ml chicken stock
  • 250g button mushrooms
    halved
  • a handful flat-leaf parsley leaves
    chopped

Nutrition: per serving

  • kcal463
  • fat25.1g
  • saturates7.3g
  • carbs13.6g
  • sugars5.3g
  • fibre4.3g
  • protein35.4g
  • salt2.2g

Method

  • step 1

    Heat the oil in a large pan or casserole, season the chicken legs well and add to the pan. Cook for 4-5 minutes, turning halfway, until browned. Transfer the chicken to a plate.

  • step 2

    Tip the lardons and shallots into the pan and cook for 5-6 minutes until they brown slightly. Add the chopped garlic and cook for a minute, before adding the tomato purée, thyme and bay leaves, and cooking for a minute more. Add the plain flour and cook for another minute.

  • step 3

    Pour in the red wine and chicken stock, add the mushrooms, then return the chicken legs to the pan and bring to the boil. Turn down the heat to a simmer and bubble gently for 1 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.

Discover more easy French recipes

Easy French Onion Soup Recipe

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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