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COQ AU VIN

Servings: 4

Hands On Time : 10 minutes

Cooking Time: 1 Hour

COOK’S NOTES:

A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Serve this with rice or crusty bread to mop up the sauce.

Ingredients

8 chicken thighs, skin on

150g streaky bacon, chopped

200g button mushrooms

A few fresh thyme sprigs

300ml full-bodied red wine

200ml fresh chicken stock

Core ingredients

2 tbsp olive oil

4 garlic cloves, bashed

Sea salt and black pepper

Instructions

1. Heat the oil in a sauté pan over a medium heat. Lightly season the chicken, add it to the pan and brown all over. Remove the chicken from the dish and set aside.

2. Add the bacon to the pan and fry until golden, then add the mushrooms and fry for a couple of minutes until golden.

3. Return the chicken to the dish and add the thyme, garlic, wine and stock. Bring to the boil then reduce to a simmer, partially cover with a lid, and cook over a low heat for 30 minutes, removing the lid after 20 minutes. The chicken should be very tender and the sauce glossy and a little reduced.

Nutritional

KCALS

439

FAT

29g

SAT FAT

8g

CARBS

1g

SUGARS

0.4g

FIBRE

1g

PROTEIN

28g

SALT

1.48g

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