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Coq Au Vin

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Heat the butter and oil in a large heavy-based pan over a medium heat, add the onions, and cook for 5 minutes, or until starting to soften. Add the garlic and bacon and cook for 5 minutes, stirring frequently. Add the thyme and mushrooms, season with salt and black pepper, and cook for 2 minutes.


  2. 2

    Pour in the wine, raise the heat, and allow to boil for 5 minutes while the alcohol evaporates. Pour in the stock, bring to the boil, then add the chicken pieces. Combine well, bring to the boil again, then lower the heat and simmer for 25 minutes.


  3. 3

    Leave to cool completely, then transfer to a freezerproof container (or 2 large freezer bags – 4 portions per bag), seal, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then transfer to a casserole dish, cover, and cook in an oven preheated to 180°C (350°F/Gas 4) for 25 minutes, or until piping hot.


Ingredients

  • 50g butter
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 10 garlic cloves, chopped
  • 300g streaky bacon, chopped
  • 2 tbsp fresh thyme leaves
  • 750g button mushrooms
  • 1 litre red wine
  • 1 litre chicken stock
  • 1.1 kg chicken pieces, skinned
  • 1 pinch salt
  • 1 pinch black pepper

Serves 8

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

12 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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