One pan coq au vin recipe

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  • Serves 4
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 705 calories / serving
  • Freezable
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Preheat the oven to gas 6, 200°C, fan 180°C.

Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.

Dissolve the tomato puree in the hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.

Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden, the chicken is completely cooked and the juices run clear when a skewer is inserted. Season to taste, then scatter with the parsley to serve. Serve with mash.

Only meat reared to RSPCA standards gets the Freedom Food label. Find out more about Freedom Food.

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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 and view the full Food safety at home video.

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  • Ingredients

  • 4 whole chicken legs, cut into thighs and drumsticks
  • 2 onions, each cut into 8 wedges
  • 8 garlic cloves, left in their skins
  • 2tbsp extra virgin olive oil, plus more to drizzle
  • 4 rashers smoked streaky bacon, snipped into 3cm pieces
  • 2tbsp tomato puree
  • For the gravy

  • 200ml (7fl oz) hot chicken stock
  • 200ml (7fl oz) full-bodied red wine
  • 250g chestnut mushrooms, halved
  • handful flat leaf parsley, roughly chopped
  • 4 medium carrots, peeled and cut into chunky pieces
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  • Energy 2942kj 705kcal 35%
  • Fat 44g 63%
  • Saturates 11g 55%
  • Sugars 15g 19%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 18.4g Protein 52.8g Fibre 6.7g


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