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Main course · French

Coq au Vin (Burgundy Red Wine Chicken with Bacon and Mushrooms)

80 min Serves 4 ~722 kcal/serving ~£9.80 (£2.45/serving) Dairy-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 8 bone-in chicken thighs and drumsticks
  • 150 g smoked bacon lardons
  • 250 g chestnut mushrooms, sliced
  • 8 shallots, peeled and halved
  • 2 garlic cloves
  • 400 ml red wine
  • 200 ml chicken stock
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1 tbsp plain flour
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
722 kcal
Protein
53.6 g
Carbohydrate
16 g
of which sugars
6.7 g
Fat
40.9 g
of which saturates
11.8 g
Fibre
2.7 g
Salt
2.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large flameproof casserole and brown the chicken pieces all over, then set aside.

  2. 2

    Add the bacon lardons to the pot and fry for 4 minutes until starting to colour, then add the shallots and cook for 5 minutes.

  3. 3

    Stir in the garlic and mushrooms and cook for 3 minutes, then sprinkle over the plain flour and stir well.

  4. 4

    Pour in the red wine and chicken stock, scraping up any browned bits, and add the bay leaves and thyme sprigs.

  5. 5

    Return the chicken to the pot, cover and simmer gently for 45 minutes until the chicken is cooked through with no pink remaining near the bone.

  6. 6

    Uncover and simmer for a further 10 minutes to thicken the sauce slightly.

  7. 7

    Remove the bay leaves and thyme stalks before serving.

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