Quicker Coq Au Vin
Coq au vin is just a total classic that deserves to be in the highlight. Rich red wine sauce, coating tender chicken and packed full of carrots, mushrooms, garlic, shallots and thyme. Classically you would use the whole chicken, broken down into 8 pieces and cooked on the bone, this takes a little bit of skill from a butchery perspective and also adds to the preparation and cooking time, so we have shortened it and used boneless chicken breasts cut into a chunks to speed up this sumptuous wintery stew.
Method
Based on 4 servings, adjust as needed.
Step 1
Dice the chicken into 3-4cm pieces. Dice the carrots, slice the shallots, mushrooms and slice the garlic.
Step 2
Place a large casserole dish onto the medium heat and add the oil. Dust the diced chicken in 2/3rds of the flour, season well with salt and pepper and place into the hot oil. Cook until browned all over but not quite cooked through. This will take 4-5 minutes. Remove the chicken from the pan and pop to one side.
Step 3
Add the butter to the same pan along with the diced pancetta (you could also use smoked bacon). Cook for 3-4 minutes until the bacon fat starts to render. Now add in the sliced shallots, diced carrot, mushrooms, garlic plus the dried thyme and cook for a further 3 minutes, stirring as you go. Add the remaining flour (about 1 tbsp if cooking for 4) and the tomato puree and stir again.
Step 4
Add the red wine to deglaze the pan and use a wooden spatula to scrap any toasty bits off the bottom. Now add the chicken stock and mix well to avoid any lumps. Bring to a boil and allow to gently simmer for 10 minutes. Stir on a few occasions to prevent the sauce from sticking.
Step 5
Once the sauce has thickened add the chicken into the sauce and cook for a further 5 minutes. Taste to see if you need a little salt and pepper.
Step 6
Cook the broccoli in boiling salted water for 3-4 minutes before draining. You can also heat the mashed potato according to the packet instructions, if using.
Step 7
Add the chopped parsley to the stew and serve in large shallow bowls alongside the mash and tenderstem broccoli.
- Ingredients
- Based on 4 servings
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
800g Mash Potato 1x Sainsbury's Mashed Potato 800g -
200g Tender Stem Broccoli 1x Sainsbury's Tenderstem Broccoli 200g -
2 Carrots, peeled and roughly diced 2x Sainsbury’s Carrots Loose -
300ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
190ml Red Wine, approx 1x Sainsbury's House Shiraz (Small bottle) 18.7cl -
1 tbsp Dried Thyme, or fresh 1x Sainsbury's Thyme 12g -
3 Banana Shallots, peeled and cut into 1cm rings 1x Sainsbury's Echalion Shallots 400g -
300g Chestnut Mushrooms, thickly sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
1 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
3 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
5 Cloves Garlic, chopped 1x Sainsbury's Garlic -
20g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
4 Chicken Breasts, (or thighs) cut into 3-4 cm pieces 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
1 tbsp Butter 1x Sainsbury's British Butter, Unsalted 250g -
100g Diced Smoked Pancetta, or smoked bacon 1x Sainsbury's Inspired to Cook Italian Beechwood Smoked Diced Pancetta 200g -
Maldon salt, to taste 1x Maldon Sea Salt Flakes 250g