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Coq au vin

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Coq au vin
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
1.8g
Sugars
9.4g
Salt
1.77g
Fruit/Veg Portion
3
Ingredients

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
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Method

Recipe 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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