Easy Peasy Coq au Vin

Ready in under 45 minutes, this easy peasy version of the French classic Coq au Vin would make a great stress-free dinner party main, but is easy enough to do for a weeknight treat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the oil and onions in a large saucepan or flameproof casserole dish and cook gently over a medium/low heat for 3 minutes until softened.

Step 2

Turn up the heat and add the chicken thigh fillets. Cook for 3 minutes, stirring occasionally, until the thigh fillets are slightly browned.

Step 3

Add the wine and stock, plus the bay leaves and thyme and bring to the boil. Turn down and put the lid on.

Step 4

Next, put a non-stick frying pan on a high heat and wait for 1 minute. Then tip in the lardons and cook, stirring frequently for 1 minute, before adding in the mushrooms and cooking for a further 2 minutes. The lardons should be golden and the mushrooms nicely browned. Tip the lardons and mushrooms into the chicken stew and give everything a stir. Replace the lid and continue cooking the stew for 15 minutes.

Step 5

After 15 minutes, remove the lid. Stir the casserole and then leave the lid off to allow the sauce to thicken slightly (see note 1). Continue cooking for a further 15 minutes or until your potatoes and green veggies are cooked.

Step 6

While your stew is cooking boil or steam your new potatoes for 15 minutes and steam your green veg for 5 minutes (or longer if you prefer them softer).

Step 7

Serve the Coq au Vin with the new potatoes, green veg and a glass of the same wine you used in the stew.

Step 8

This stew produces a thin French style ‘jus’ rather than a thick English gravy. If you’d prefer a thicker gravy, mix 1 teaspoon flour or cornflour with a very small amount of water and then add this mixture to the stew when you add the lardons and mushrooms.

Step 9

Suitable for freezing.

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