Quick Coq Au Vin
A healthy one-pot chicken dish with a warmth and depth of flavour that's the perfect recipe for when the nights start drawing in.
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- spray oil
- 115 g/4 oz tiny button mushrooms
- 4 chicken thighs (skinned)
- 1 tsp plain flour
- 150 ml or ¼ pint red wine
- 150 ml or ¼ pint chicken stock
- 2 large ripe tomatoes (chopped)
- 1 bay leaf
- 2 sprigs rosemary (fresh )
- 2 sprigs thyme (fresh )
- salt
- ground black pepper
- 1 tbsp parsley (chopped )
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Cook the onion and garlic in a flameproof casserole or heavy saucepan, which has been sprayed lightly with oil.
- When soft and golden, add the mushrooms and cook for 3–4 minutes until lightly browned.
- Add the chicken thighs and cook on both sides until golden brown.
- Stir in the flour, cook for 1 minute and then add the wine and chicken stock.
- Stir well and add the tomatoes and herbs.
- Bring to the boil, then lower the heat to a simmer and cover the pan.
- Cook gently for about 30 minutes, until the chicken is cooked right through.
- Check the seasoning, sprinkle with parsley and serve with steamed carrots and green vegetables.