Coq au Vin
Serves: 2
Preparation: 25 minutes
Cooking Time: 70 minutes
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!
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!
