Classic coq au vin
4
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.
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