FoodCoop Recipes
Coq au Vin
With succulent chicken roasted in a rich red wine sauce, this classic French dish is a wonderfully warming dinner option that’s simpler to make than you’d think!
Prep
25 minutes
Cook
70 minutes
Serves
2
Ingredients
Co-op Chicken Thighs and Drumsticks
Tin of Co-op Chopped Tomatoes
Co-op Closed Cup Mushrooms
1 Co-op White Onion
2x Co-op Carrots
Co-op Garlic
1 tsp Schwartz Thyme
3x Schwartz Bay Leaves
1 tbsp Co-op Olive Oil
1 x Oxo Stock Cube
Method
Place the chicken thighs and drumsticks into a roasting tray, drizzle the olive oil and sprinkle the thyme over them.
Roast in the oven for 20 minutes at 180°.
Chop up the onion and garlic and quarter the mushrooms, placing them all into a pan with bay leaves and sprinkling thyme over the mixture.
Add olive oil and cook on a hob at a medium temperature for 8 minutes.
After 8 minutes, add the red wine and Oxo stock cube and simmer for a further 6 minutes.
Take the pan off the hob and place it aside.
Once the chicken has been roasted for 20 minutes, take it out of the oven and place it aside.
Chop the carrots and add these to the roasting tin with the chicken
Empty the contents of the pan over the chicken and carrots and roast for a further 60 minutes at 180°.Enjoy!
