Name: Coq au vin
Prep time: 10 minutes
Cook time: 1 hour
Yield: 1
Ingredients: half tbsp olive oil; 1 small onion, finely chopped; 1 chicken leg, skin on, still on bone; 4 baby onions/shallots, peeled and whole; 14 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

Treat yourself to this gourmet, easy-to-make dish, which is cooked in one pot.

Serves

Prep

10 minutes

Cook

1 hour

Each 744g serving contains (includes serving suggestion)

KCal

427

Carbs

19.4g

Fibre

5.3g

Protein

25.3g

Fat

16.0g

Saturates

3.9g

Sugars

11.0g

Salt

0.26g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

half tbsp olive oil

1 small onion, finely chopped

1 chicken leg, skin on, still on bone

4 baby onions/shallots, peeled and whole

14 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

Step 1

Add the olive oil to a saucepan on a medium heat, then add the chopped onion. Stir regularly for 8 minutes until brown.

Step 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.

Step 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.

Step 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.

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.