Coq au vin
- February 2008
- Serves 4 people
- Takes about 1 hour to make, plus overnight marinating and cooling
This is a tasty one-pot recipe for the classic French chicken dish, coq au vin. It’s an easy alternative to a traditional Sunday lunch.
- 23.1g (7.8g saturated)
- 17.4g (7.1g sugar)
To freeze: transfer to a container, label and freeze for up to 3 months. To eat: defrost at room temperature for 10 hours, or in the fridge for 24 hours. Bring up to room temperature. Reheat in a casserole or large, deep frying pan over a medium heat for 10 minutes, until piping hot. Add a dash of hot water to loosen the sauce if necessary. Discard the bay and thyme. Garnish with chopped fresh parsley and serve with mash.
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