Slow-cooked coq au vin recipe

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 599 calories / serving
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A classic French stew that's slow-cooked in a red wine sauce. The sophisticated blend of herbs and spices creates a delicious Coq au Vin that's ready in no time and sure to impress all your dinner guests.

Heat a little oil in a large, heavy-based saucepan and add the lardons. Fry on high until golden. Remove to a plate, then fry the shallots until golden and repeat with the mushrooms. 

Add a little more oil to the pan and fry the chicken legs quickly until the skin is golden. Remove from the pan. Add the garlic and tomato purée and fry for a minute until garlic begins to go golden but not burn. 

Add a splash of the red wine and scrape the bottom of the pan while it bubbles. Return everything to the pan and add the remaining red wine and the stock

Tie the bouquet garni ingredients with string and add to the pan. Season well. Bring the liquid to a simmer, put on the lid and cook for 50 minutes – 1 hour.  

When the chicken is cooked through and tender, remove it with the shallots, lardons and mushrooms to a warm serving tray and discard the bouquet garni

Combine the melted butter and flour and mix until smooth. Whisk into the remaining sauce, slowly bring to a boil for 2 minutes or until the sauce is the consistency of double cream. Season if necessary, and serve the chicken with the sauce poured over.

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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.

drinkware RFO

  • Ingredients

  • 2 tbsp olive oil
  • 125g (4oz) smoked lardons
  • 8 shallots, peeled
  • 250g chestnut mushrooms, sliced
  • 4 chicken legs
  • 4 garlic cloves, sliced
  • 2 tbsp tomato purée
  • 300ml (1/2 pint) red wine
  • 300ml chicken stock
  • 30g butter, melted
  • 2 tbsp plain flour
  • For the bouquet garni

  • 1/2 celery stalk
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 thyme sprig
  • Energy 2495kj 599kcal 30%
  • Fat 38g 54%
  • Saturates 12g 62%
  • Sugars 4g 4%
  • Salt 1g 17%

of the reference intake
Carbohydrate 14.2g Protein 38.3g Fibre 2.8g


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