Classic coq au vin
- March 2017
- Serves 4
- Hands-on 1 hour, simmering 1½-1¾ hours, plus at least 12 hours marinating
The most succulent chicken, slow-cooked in a rich gravy, then served with mash for soaking up every last drop, makes classic French coq au vin the best of dinner party dishes.
- 30.1g (12.2g saturated)
- 6.2g (4.1g sugars)
Keep the stew, covered, for up to 3 days in the fridge – it helps the flavours develop; or freeze for up to 1 month. Reheat until bubbling to serve.
Coq au vin is traditionally made with a cockerel (from Packington Free Range and good butchers). They’re big (3.5kg) so if you use one of these rather than a 2kg chicken you’ll need to double the other ingredients and simmer it for 2-2½ hours.
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