Coq au vin recipe

  • Serves 4
  • 20 mins to prepare and 55 mins to cook
  • 445 calories / serving
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Rub the chicken legs and thighs with the olive oil and season well. Sear in a large casserole dish over a medium-high heat until golden all over. Add half of the pancetta to the casserole dish and saute for 2-3 minutes, stirring occasionally. Add the garlic and thyme sprigs and continue to cook over a moderate heat for 2-3 minutes.

Pour in the chicken stock and red wine to cover everything. Add the bay leaf, bring to the casserole to the boil, then reduce and simmer for 30-35 minutes until the chicken is cooked with no pink showing. Once cooked, remove the chicken from the dish, keeping it covered in a warm place, and reduce the sauce to make it thicker.

Meanwhile, sauté the remaining pancetta in a dry frying pan over a medium-high heat. Cook the blanched onions in a saucepan of boiling, salted water for 3-4 minutes until tender, then drain. Spoon the chicken and sauce into serving bowls and spoon the onions and pancetta around. Garnish with the remaining thyme sprigs and serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 chicken legs, trimmed of excess fat
  • 4 chicken thighs, trimmed of excess fat
  • 50ml olive oil
  • 150g shallots, blanched and peeled
  • 2 cloves garlic, minced
  • 100g pancetta, cut into lardons
  • 400ml red wine
  • 400ml chicken stock
  • sprigs of thyme (keep some for garnishing)
  • 1 bay leaf
  • salt
  • pepper
  • Energy 1855kj 445kcal 22%
  • Fat 24g 34%
  • Saturates 6g 32%
  • Sugars 2g 2%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 2.4g Protein 37g Fibre 0.8g


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