‘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.
Here’s our classic coq au vin recipe.
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Serves 3-4 -
Hands-on time 20 min. Simmering time 30 min
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).