Simple coq au vin

Simple coq au vin
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 1 hour

A fuss-free leave-it-on-the-hob casserole recipe made with chicken, red wine, mushrooms and thyme.

Nutrition: per serving

Calories
325kcals
Fat
10.2g (1.9g saturated)
Protein
35.8g
Carbohydrates
5.9g (4.1g sugars)
Fibre
1.9g
Salt
1.5g
Calories
325kcals
Fat
10.2g (1.9g saturated)
Protein
35.8g
Carbohydrates
5.9g (4.1g sugars)
Fibre
1.9g
Salt
1.5g

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions, finely sliced
  • 1 tbsp tomato purée
  • 3 garlic cloves, crushed
  • 4 fresh thyme sprigs, plus extra leaves to garnish
  • 200g button mushrooms
  • 8 British free-range chicken thighs (bone-in), skin removed
  • 400ml red wine
  • 500ml fresh chicken stock
  • 1 tbsp Worcestershire sauce

To serve

  • Chopped fresh parsley, mashed potato and steamed peas

Method

  1. Heat the sunflower oil in a large flameproof casserole. Add the onions and fry over a medium heat for 10 minutes (see tips). Add the tomato purée and cook for 30 seconds, stirring. Add the garlic, thyme, mushrooms and chicken and cook for 5-6 minutes (see tips).
  2. Pour in the wine, stock and Worcestershire sauce and simmer (uncovered) for 40 minutes or until the chicken is tender, stirring occasionally. Taste, then season with salt and black pepper.
  3. Garnish with thyme and parsley, then serve with mash and peas.

delicious. tips

  1. Soften the onions before adding the chicken – careful cooking brings out the onions’ natural sweetness and adds much more flavour to the casserole.

    Don’t let the garlic burn. When it’s burnt it tastes bitter, which will taint the dish. Turn the heat down when you add it to the casserole and stir often.

    Season the meat before adding it to the casserole It makes a huge difference to the flavour of the finished dish.

  2. The casserole is better after time in the fridge. Cool, then chill in a sealed container for up to 3 days. Or freeze for up to 3 months in a sealed box, defrost and reheat until piping hot.

  3. You can vary the alcohol in the casserole. It’s great with dry cider or a light beer – though in both cases you may need to add a pinch of sugar at the end. This recipe is also good with smoked lardons: fry them with the chicken in step 1.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

‘Coq au vin’ orzo

Coq au vin – a rich red wine stew of...

Save recipe icon Save recipe icon Save recipe

Slow cook recipes

Classic coq au vin

The most succulent chicken, slow-cooked in a rich gravy, then...

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Cheat’s coq au vin

This rustic French classic recipe has been simplified for you...

Save recipe icon Save recipe icon Save recipe

Favourite chicken recipes

Easy coq au vin

French cuisine has never looked so easy. Our take on...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.