Feed Your Family For £20...In A Hurry! The Cookbook

Coq Au Vin

Coq au vin is basically a Chicken stew ( sounds Posh doesn't it?) It's a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, but there are many variations depending on regions etc and as this is FYF I used what I had in, which was a cheap red wine,bacon and onions. The alcohol is burned off so its fine to serve to the Children but you could just leave it out altogether or use beef broth if you prefer. Im not keen on using wine in dishes as I find it too tart but by adding a little sugar this combats that. I also bulked it out with extra veg to make it a more complete dish, but you can leave that out too and tailor it to your families tastes. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

 4 Chicken Thighs
 30 g Butter
 1 tsp Oil
 2 Onions
 100 g Frozen Mixed veg(optional)
 300 g Mushrooms
 4 Rashers of Bacon
 4 Garlic Cloves
 50 g Spinach
 2 tbsp Flour
 300 ml Chicken stock
 250 ml Red Wine
 2 tbsp Balsamic Vinegar
 2 tsp Sugar
 ½ tsp Mixed Herbs
 1 pinch S&P

1

Prep:-
Chop the Onions
Chop the Garlic
Slice the mushrooms
Shred the spinach
Grill/fry the bacon then chop into pieces.

2

Add 1/2 the butter plus the oil to the pan on a med/high heat then add the chicken skin side down.

3

Fry till brown(4-5mns) ,turn over and repeat.

4

Remove from the pan and drain on some kitchen roll.

5

Drain the oil from the pan if needed then add the onion to the pan and fry gently for 3-4 mns then add the mixed veg if using(I used some stir fried veg) as well as the mushrooms.

6

Stir through then add the Garlic

7

Add the cooked bacon

8

Stir through.

9

Add the chicken to a casserole dish

10

Pour over the cooked vegetables.

11

In a separate pan add the Red Wine on a high heat.

12

Bring to the boil.

13

Simmer till the wine reduces to 1/2 the volume (8-10mns)

14

Meanwhile add the remaing butter plus the flour to the veg pan and fry gently to mix with the leftover butter and oil

15

Gradually add the stock and continue to stir.

16

Keep stirring till you have a smooth sauce... it will get there.

17

Add the reduced wine as you stir

18

Add the Balsamic, Sugar Herbs and S&P. Taste and adjust the seasoning if needed.

19

Pour into the Casserole dish

20

Add the Spinach.

21

Cover with foil and place in the Halogen oven. Cook for 1hr at 175°
Conventional Oven 190°
This can also be cooked on the stove,simmered for 45mns

22

Serve with Roast Potatoes and veg.

23

Easy Swaps :-
Red Wine for beef stock
Chicken thighs for Breasts or drumsticks.
Onions for Shallots.
Spinach for Parsley.
Balsamic for Worcestershire sauce.

Ingredients

 4 Chicken Thighs
 30 g Butter
 1 tsp Oil
 2 Onions
 100 g Frozen Mixed veg(optional)
 300 g Mushrooms
 4 Rashers of Bacon
 4 Garlic Cloves
 50 g Spinach
 2 tbsp Flour
 300 ml Chicken stock
 250 ml Red Wine
 2 tbsp Balsamic Vinegar
 2 tsp Sugar
 ½ tsp Mixed Herbs
 1 pinch S&P

Directions

1

Prep:-
Chop the Onions
Chop the Garlic
Slice the mushrooms
Shred the spinach
Grill/fry the bacon then chop into pieces.

2

Add 1/2 the butter plus the oil to the pan on a med/high heat then add the chicken skin side down.

3

Fry till brown(4-5mns) ,turn over and repeat.

4

Remove from the pan and drain on some kitchen roll.

5

Drain the oil from the pan if needed then add the onion to the pan and fry gently for 3-4 mns then add the mixed veg if using(I used some stir fried veg) as well as the mushrooms.

6

Stir through then add the Garlic

7

Add the cooked bacon

8

Stir through.

9

Add the chicken to a casserole dish

10

Pour over the cooked vegetables.

11

In a separate pan add the Red Wine on a high heat.

12

Bring to the boil.

13

Simmer till the wine reduces to 1/2 the volume (8-10mns)

14

Meanwhile add the remaing butter plus the flour to the veg pan and fry gently to mix with the leftover butter and oil

15

Gradually add the stock and continue to stir.

16

Keep stirring till you have a smooth sauce... it will get there.

17

Add the reduced wine as you stir

18

Add the Balsamic, Sugar Herbs and S&P. Taste and adjust the seasoning if needed.

19

Pour into the Casserole dish

20

Add the Spinach.

21

Cover with foil and place in the Halogen oven. Cook for 1hr at 175°
Conventional Oven 190°
This can also be cooked on the stove,simmered for 45mns

22

Serve with Roast Potatoes and veg.

23

Easy Swaps :-
Red Wine for beef stock
Chicken thighs for Breasts or drumsticks.
Onions for Shallots.
Spinach for Parsley.
Balsamic for Worcestershire sauce.

Coq Au Vin

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