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.
Here’s our classic coq au vin recipe.
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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)
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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).
Nutrition
- 605kcals Calories
- 13.6g (3.7g saturated) Fat
- 39.3g Protein
- 54.6g (9g sugars) Carbs
- 6.6g Fibre
- 1g Salt
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