Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 red onion (chopped)
  • 600g boneless, skinless chicken thighs
  • 200 ml French red wine ((such as Cotes du Rhone))
  • 200 ml chicken stock ((from a cube is fine – I use Kallo Organic))
  • 2 bay leaves
  • 2 sprigs thyme
  • Salt and pepper
  • 90 g lardons ((or chopped up smoked bacon))
  • 100 g chestnut mushrooms (roughly chopped)
  • 400 g new potatoes to serve
  • Green vegetables to serve

Instruction

  • 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.
  • Turn up the heat and add the chicken thigh fillets. Cook for 3 minutes, stirring occasionally, until the thigh fillets are slightly browned.
  • Add the wine and stock, plus the bay leaves and thyme and bring to the boil. Turn down and put the lid on.
  • 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.
  • 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.
  • 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).
  • Serve the Coq au Vin with the new potatoes, green veg and a glass of the same wine you used in the stew.