This speedy variation on the French classic contains a generous amount of red wine and makes for perfect weeknight comfort food

INGREDIENTS

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

METHOD

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.

www.riverford.co.uk

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