quick coq au vin
How to make quick coq au vin recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
8 chicken drumsticks
8 streaky bacon rashers, roughly chopped
8 whole shallots
250 g (8 oz) chestnut mushrooms, halved
1 tablespoon plain flour
2 tablespoons thyme leaves
300 ml (½ pint) red wine
450 ml (¾ pint) rich chicken stock
thyme sprigs, to garnish
mashed potatoes, to serve
Method:
Heat the oil in a large, heavy-based frying pan, add the drumsticks and bacon and cook over a high heat for 5 minutes. Add the shallots and mushrooms and cook for a further 5 minutes, turning the chicken and shallots, until golden all over. Add the flour and toss to coat, then add the thyme.
Pour in the wine and stock and bring to the boil, stirring continually to distribute the flour evenly within the sauce. Reduce the heat and simmer, uncovered, for 15 minutes until the chicken is cooked through.
Garnish the coq au vin with thyme sprigs and serve ladled on to hot mashed potatoes in 4 warmed serving bowls.
For chicken, mushroom & red wine soup with croutons, heat 1 tablespoon olive oil in a pan and cook 175 g (6 oz) diced skinless chicken breast fillets with 1 chopped onion and 125 g (4 oz) roughly chopped mushrooms over a high heat for 5 minutes until the chicken is cooked through.
Meanwhile, make 40 g (1¾ oz) red wine sauce according to the packet instructions and add to the chicken with 300 ml (½ pint) chicken stock. Bring to the boil, ladle into warmed serving bowls and serve scattered with ready-made croutons. Total cooking time 10 minutes.
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