Coq au vin with steamed green beans
4
Points®
Total time: 10 hr • Prep: 20 min • Cook: 3 hr 20 min • Serves: 4 • Difficulty: Easy
Add some excitement to your mid-week meals with this French favourite. Prep before work in the morning and come home to a delicious slow cooked meal.
Ingredients
Olive oil
2 tsp
Shortcut bacon
60 g, chopped
Brown onion
2 medium, cut into thick wedges
Garlic
2 clove(s), chopped
Mushrooms
600 g, sliced
Plain flour
1 tbs
Tomato paste
½ cup(s), (140g)
Chicken stock
¾ cup(s), (185ml)
Red wine
¾ glass(es), (185ml), dry
Dried bay leaf
2 whole
Fresh thyme
1 tbs, (4 sprigs)
Chicken thigh, skinless, raw
540 g, (buy 4 x 150g thighs, skinless)
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker.
2
Reheat same pan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 5 minutes or until softened.
3
Whisk flour and paste in a medium bowl. Gradually whisk in stock and wine until smooth. Add to pan with mushrooms and bring to the boil. Transfer mushroom mixture to slow cooker. Add bay leaves and thyme sprigs. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is cooked through. Serve with extra thyme.
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