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Photo of Classic coq au vin by WW

Classic coq au vin

9
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
A French bistro favourite, no-one will ever guess this one pot wonder, with its rich red wine sauce and melt-in-the-mouth meat was so easy to make.

Ingredients

Grapeseed oil

1 tbs

Skinless chicken drumstick

8 individual, (8 x 70g lean) lovely legs

Eschalot(s)

12 whole, peeled

Mushrooms

12 whole, (150g small button)

Garlic

3 clove(s), crushed

Brandy

¼ cup(s), (60ml)

Fresh bay leaf

1 whole

Fresh thyme

2 tsp, chopped

Red wine

180 ml, (3/4 cup) dry

Chicken stock

1½ cup(s), (375ml)

Baby potatoes

8 individual, (baby)

Carrot(s)

2 medium, peeled, chopped

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a plate.
  2. Add eschalots and mushrooms to pan and cook, stirring, for 4–5 minutes or until golden and tender. Add garlic and cook for 30 seconds or until fragrant.
  3. Add chicken, brandy, bay leaf, thyme, wine, stock, potatoes and carrots and bring to the boil. Reduce heat to low and simmer, covered, for 25–30 minutes or until vegetables are tender and chicken is cooked through. Serve.

Notes

SERVING SUGGESTION: Serve with beetroot mash and broccoli with almonds.

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