White wine coq au vin
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
White wine coq au vin
Fill the freezer with this batch-cook recipe for a lighter, brighter version of the French country classic. Perfect with mash
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
498Kcal
Fat
26gr
Saturates
8gr
Carbs
7gr
Sugars
3gr
Fibre
3gr
Protein
39gr
Salt
1.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2½ tbsp olive oil
- 250g smoked bacon lardons
- 1.5kg bone-in chicken pieces (we used a mixture of whole legs and thighs)
- 2 echalion shallots, sliced
- 500g leeks, thickly sliced
- 4 garlic cloves, crushed
- 2 tbsp plain flour - use gluten free if required
- 600ml white wine
- 300ml chicken stock (made using ½ stock pot or cube) - use gluten free if required
- 1 x 30g pack roasting herb mix (sage, rosemary and thyme), tied with kitchen string
- 20g butter
- 1 x 200g pack baby button chestnut mushrooms, halved
- ½ x 20g pack tarragon, chopped, plus extra to garnish
- 1 tbsp Dijon mustard
Step by step
Get ahead
Cool, portion and freeze (or refrigerate for up to 3 days). Defrost; reheat with a splash of water.
- Heat 1 tablespoon of the oil in a large flameproof casserole and brown the bacon lardons over a medium heat. Transfer to a plate using a slotted spoon.
- Add a further tablespoon of oil to the pan, season the chicken joints and brown in batches, skin-side down, over a medium-high heat for 6-8 minutes. Remove from the casserole and set aside.
- Reduce the heat to low, add ½ tablespoon of oil and fry the shallots and leeks for 6-8 minutes until softened. Add the garlic and cook for a further minute then stir in the flour and cook out for 1-2 minutes. Gradually pour in the wine and stock, stirring. Bring to the boil then return the bacon and chicken to the casserole, adding the bunch of herbs. Cover with a tight-fitting lid, reduce the heat and simmer gently for 1 hour.
- Uncover the casserole and leave to simmer for another 30 minutes or until the meat is very tender. Remove the chicken to a dish and keep warm in a low oven. Remove and discard the bunch of herbs, then bubble and reduce the sauce for 15-20 minutes until thickened.
- When the casserole is almost ready, heat the butter in a large frying pan, add the mushrooms and fry briskly over a high heat for 5 minutes. Stir them into the casserole with the chopped tarragon and mustard. Adjust the seasoning to taste and return the chicken to the casserole as whole joints, or shred the meat off the bone if you prefer. See Get Ahead tip tat the top of this recipe if making ahead. Sprinkle with extra tarragon, and serve with mash, if you like.
