by Charlotte van Praagh, 26th November 2021
Serve up Welsh Border Life’s coq au vin to friends over the festive period
This speedy variation on the French classic contains a generous amount of red wine and makes for perfect weeknight comfort food
2 free-range chicken thighs, deboned
2 bay leaves
1tsp herbes de Provence
150ml red wine
1 onion, peeled and finely sliced
light olive oil, for frying
2 garlic cloves, peeled and finely chopped
1tbsp plain flour
200g mushrooms, sliced
1 rasher outdoor-reared streaky bacon, chopped
1 low-salt stock cube
400g salad potatoes, halved or quartered
200g purple sprouting broccoli, trimmed
handful of parsley, finely chopped, to serve
1 Marinate the chicken in a bowl with the bay leaves,
herbs de Provence and red wine in the fridge for an hour
(or overnight if you have time). Set aside until required.
2 Fry the onion gently in olive oil on a low heat, stirring
occasionally, until softened but not browned. Add the garlic
and fry for a further 2 mins.
3 Remove the fried onion and garlic from the pan, add a
little more oil to the pan and then lift the chicken out of its
marinade and fry to lightly brown it.
4 Add the flour and stir for 2 mins. Return the onion and
garlic to the pan, and add the mushrooms and bacon, along
with the red wine marinade. Crumble in the stock cube. Add
the potatoes and 250ml water. Bring up to a boil, reduce the
heat, cover and simmer for 20-25 mins, or until the chicken
is cooked through (no pink juices remain) and the potatoes
are tender. Adjust the liquid level with water if required.
5 When the coq au vin is almost ready, lightly boil or steam
the purple sprouting broccoli for a few mins until just tender.
6 Serve with the parsley stirred through and the broccoli
on the side.
Recipe and image courtesy of Riverford.
Download Welsh Border Life for more wine-based recipes: www.walesandborders.com