Coq au vin
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
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.
