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Slow-cooked coq au vin recipe

64 ratings

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. See method

Serves 4
20 mins to prepare and 1 hr to cook
599 calories / serving

Ingredients

2 tbsp olive oil
125g smoked lardons
8 shallots, peeled
250g chestnut mushrooms, sliced
4 chicken legs
4 garlic cloves, sliced
2 tbsp tomato purée
300ml red wine
300ml chicken stock
30g butter, melted
2 tbsp plain flour

For the bouquet garni

½ celery stalk
1 bay leaf
1 rosemary sprig
1 thyme sprig

Each serving contains

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

Method

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 mins – 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 mins or until the sauce is the consistency of double cream. Season if necessary, and serve the chicken with the sauce poured over.

See more French recipes

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