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‘Coq au vin’ orzo
- Published: 23 Jan 23
- Updated: 18 Mar 24
Coq au vin – a rich red wine stew of chicken, bacon and mushrooms – is the inspiration for this deeply satisfying orzo dish, which turns creamy as it cooks thanks to the starch of the pasta thickening the sauce.
![‘Coq au vin’ orzo](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/01/960-2022D511-ORZO-e1674486450401-768x961.jpg)
Here’s our classic coq au vin recipe.
Ingredients
- 1 tbsp vegetable oil
- 500g skinless chicken thigh fillets, chopped
- 100g smoked bacon lardons or 3 rashers streaky bacon, chopped
- 2 onions, finely sliced
- 4 garlic cloves, finely sliced
- 150g carrots, peeled and finely chopped
- 150g button mushrooms, halved
- 1 bouquet garni (see tips)
- 500ml red wine
- 500ml chicken stock
- 250g orzo
- ¼ bunch parsley, chopped
4 tbsp crème fraîche (optional)
Method
- Pour the oil into a large saucepan over a high heat. Once hot, add the chicken with a pinch of salt. Cook for 3-5 minutes until browned all over, then lift out of the pan and set aside.
- Turn the heat down to medium, add the bacon and cook for 3-5 minutes until crisp and golden. Add the onion, garlic, carrots and mushrooms and cook for about 8 minutes until soft, then add the bouquet garni and pour over the red wine. Simmer for 20 minutes.
- Add the chicken stock, then stir in the orzo and browned chicken and cook for 10-12 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan.
- Taste to check if the pasta is cooked and season with salt and lots of black pepper. Finish with chopped parsley and serve with a dollop of créme fraîche (if you like).
- Recipe from February 2023 Issue
Nutrition
- Calories
- 605kcals
- Fat
- 13.6g (3.7g saturated)
- Protein
- 39.3g
- Carbohydrates
- 54.6g (9g sugars)
- Fibre
- 6.6g
- Salt
- 1g
delicious. tips
You can buy bouquet garni in supermarkets, but if you have herbs at home you can make your own by tying together a few sprigs of parsley and thyme with a bay leaf. This trio of herbs is a common flavouring in French stews.
You can make up a big batch of the coq au vin and freeze before adding the pasta. The versatile stew can then be defrosted, heated and finished off with the pasta – or simmered for another 20 minutes and served with mashed potatoes and bread (which is how it’s usually enjoyed in France).
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