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Coq au vin

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Treat yourself to this gourmet, easy-to-make dish, which is cooked in one pot.
Serves
1
Prep
10 minutes
Cook
1 hour
Each 764g serving contains (excludes serving suggestion)
KCal
377
Carbs
15.5g
Fibre
4.4g
Protein
30.7g
Fat
10.0g
Saturates
1.80g
Sugars
9.4g
Salt
1.77g
Portion Fruit & Veg
3
Ingredients
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Ingredients
half tbsp olive oil
1 small onion, finely chopped
1 chicken leg, skinned, but still on bone
4 baby onions/shallots, peeled and whole
50g button mushrooms
good pinch thyme
1 bay leaf
1 clove garlic, crushed
pinch pepper
125ml glass red wine (or white)
250ml chicken stock (using half stock cube and 250ml water)
1 tsp cornflour, dissolved in dash water
  1. Add the olive oil to a saucepan on a medium heat, then add the chopped onion. Stir regularly for 8 minutes until brown.
  2. Now add the chicken and the baby onions and stir until they start to brown. Add the mushrooms and stir for another couple of minutes.
  3. Add the thyme, bay leaf, garlic and pepper. Mix well and add the wine and stock. Bring to the boil, cover, then simmer gently for 1 hour.
  4. Once the chicken has cooked, check the sauce and season if needed. Finally, add the cornflour and water mixture and stir in for 3–5 minutes until the sauce thickens a little. Serve.
Chefs tips
  • This can be made a day or two in advance and kept in the fridge, which actually improves the flavour.
  • If you don't have wine, you could use cider or add some more stock. However, if you add more stock, remember that this will increase the salt content of the recipe.
  • This recipe will warm you up on a cold winter's day and is great served with crusty bread or mashed potato.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.

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