Quick & Easy

Coq au vin

A classic French chicken casserole braised in a rich red wine and vegetable sauce.
1H 30M



1.Trim green ends from onions, leaving about 4cm of stem attached; trim roots. Heat 1 tablespoon of the oil in a large frying pan; cook onions, stirring, until browned all over. Remove from pan.
2.Add bacon and garlic to pan; cook, stirring, until bacon is crisp. Remove from pan.
3.Coat chicken in flour; shake off excess. Heat remaining oil in same pan; cook chicken, in batches, until browned all over. Drain on absorbent paper.
4.Return chicken to pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring to the boil; reduce heat, simmer, uncovered, 35 minutes or until chicken is tender and sauce has thickened slightly.
5.Add mushrooms; simmer, uncovered, until mushrooms are tender.

To freeze: Complete recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan, adding a little stock or water if necessary, then continue from step 5.


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