Coq au vin
4
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A classic French dish of chicken, bacon, mushrooms and herbs cooked in a delicious red wine sauce.
Ingredients
Olive Oil
2 teaspoon(s)
Chicken thigh, skinless, boneless, raw
600 g
Bacon medallions, raw
80 g, chopped
Onion
2 large, cut into thick wedges
Garlic
2 clove(s), chopped
Mushrooms
600 g, button mushrooms, halved
Plain White Flour
1 tablespoon(s), level
Tomato Purèe
140 g
Chicken stock cube(s)
½ cube(s), made with 250ml hot water
Red Wine
185 ml
Bay leaf, dry
2 leaf/leaves
Thyme, Fresh
4 sprig(s), plus extra to serve
Green Beans
4 portion(s), medium, steamed to serve
Instructions
1
Heat the oil in a large heavy-bottomed pan over a medium-high heat. Cook the chicken, turning, for 5 minutes or until browned, then transfer to a plate and set aside.
2
Add the bacon, onion and garlic to the pan, and cook, stirring, for 5 minutes or until softened. Add the mushrooms and cook, stirring, for another 5 minutes or until softened.
3
Whisk the flour and tomato paste together in a bowl. Gradually add in the stock and wine, whisking until smooth. Pour into the pan with the mushroom mixture. Return the chicken to the pan and add the bay leaves and thyme sprigs. Bring to a simmer, then reduce the heat to low, and cook, covered, for 25-30 minutes, or until the chicken is cooked through.
4
Sprinkle over the extra thyme and serve with the green beans on the side
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