Coq Au Vin Recipe | olivemagazine

A black oval casserole pot with a serving spoon, filled with coq au vin and topped with parsley

1 tbsp olive oil
4 chicken legs
150g smoked lardons
12 round shallots
peeled
3 garlic cloves
finely chopped
2 tbsp tomato purée
a few thyme sprigs
2 bay leaves
2 tbsp plain flour
175ml red wine
750ml chicken stock
250g button mushrooms
halved
a handful flat-leaf parsley leaves
chopped

Method

step 1
Heat the oil in a large pan or casserole, season the chicken legs well and add to the pan. Cook for 4-5 minutes, turning halfway, until browned. Transfer the chicken to a plate.
step 2
Tip the lardons and shallots into the pan and cook for 5-6 minutes until they brown slightly. Add the chopped garlic and cook for a minute, before adding the tomato purée, thyme and bay leaves, and cooking for a minute more. Add the plain flour and cook for another minute.
step 3
Pour in the red wine and chicken stock, add the mushrooms, then return the chicken legs to the pan and bring to the boil. Turn down the heat to a simmer and bubble gently for 1 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.

Adam Bush Chef Portrait

Adam BushDeputy food editor