Coq au vin
prep: 10 minutes
cook: 1 hour
serving: 1
Nutrition Facts
each serving
KCal
427
Carbs
19.4g
fiber
5.3g
Protein
25.3g
Fat
16g
Saturates
3.9g
Sugars
11g
Salt
0.26g
Fruit/Veg Portion
2
Ingredients
all 12 types- 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
Directions
4 steps in totalStep 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.
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