Coq au vin with garlic croissant puffs

Coq au vin with garlic croissant puffs

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(4 ratings)

Prep: 25 mins Cook: 55 mins

Easy

Serves 6
This classic chicken casserole is brought up to date with clever snail-shaped swirls packed with garlic butter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal521
  • fat26g
  • saturates11g
  • carbs27g
  • sugars8g
  • fibre4g
  • protein33g
  • salt2.2g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 medium onions, each cut into 6 or 8 wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 200g pack baby button mushroom
  • 200g pack smoked lardon
  • 12 skinless chicken thigh fillets, each cut into 3
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 400ml red wine, such as Merlot
  • 300ml chicken stock
  • 1 tbsp brandy (optional)
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 tbsp tomato purée
  • 2 bay leaves
  • large thyme sprig
  • 1 tbsp soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp plain flour

For the garlic croissant puffs

  • 25g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, finely crushed
  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp fresh thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 250g pack croissant dough

Method

  1. Heat the oil in a large flameproof casserole dish. Fry the onions, garlic, mushrooms and lardons together for a few mins. Add the chicken, stir briefly over the heat, then pour in the wine, stock, brandy (if using), and tomato purée. Stir in the bay leaves and thyme with seasoning.

  2. Bring the mixture to the boil, then cover the pan, turn down the heat and simmer for 40-45 mins until the chicken is tender but still holding its shape.

  3. Beat the butter with the flour to make a paste. Add to the pan and stir continuously until the flour mixture disappears. Leave to cool.

  4. To make the croissant puffs, beat the butter with the garlic and herbs. Unravel the croissant dough, press together the diagonal serrated lines to seal, then cut along the remaining serrated lines to make 3 rectangles. Spread the butter onto the rectangles, roll up and slice each one into 4 pieces. Turn each puff on its side and place on a baking tray. Press each spiral down slightly to flatten them.

  5. To freeze: Open-freeze the croissant puffs, then pack into a rigid container, interleaved with cling film to stop them sticking to each other. Bake from frozen on a baking tray at 200C/180C fan/gas 6 for 15 mins (if cooking straight away, bake for 10-12 mins). Pack the coq au vin into freezer bags. Use within 2 months. Thaw completely, then reheat in a pan until bubbling. Serve with seasonal veg.

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Comments, questions and tips

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mmahon78
23rd Dec, 2016
5.05
LOVE this recipe. I've made it every Christmas since it appeared in the magazine and also for a few dinner parties and everyone always enjoys it. Top tip though, make extra croissant puffs because they fly off the plate!!
CBeresford
18th Nov, 2015
5.05
Easy to follow recipe, tasted and looked really good. The next time I make this I think I'm going to use puff pastry instead as the suggested ready rolled croissant dough as the puffs were a little too sweet for my liking.
queenailsa
25th Mar, 2015
5.05
Easy and delicious
dalinosa2012
5th Jan, 2014
I love this recipe! Made it for Christmas and it went down a storm. Easy to make for a larger number of people. Wouldn't change a thing!
beccas
24th Nov, 2013
The recipe just kind of peters out at the end with the freezing instructions.... What do you do if you don't want to freeze it - do you cook the croissants on top of the chicken dish in the oven? cook them separately and then just place on top to serve?
mmahon78
23rd Dec, 2016
5.05
I always cook them separately and then put a few on top of the serving dish when I take it to the table.
Rosemary43
15th May, 2014
5.05
This tasted amazing and was so easy once everything was in the pot. I cooked mine in my very large wok with lid on. One tip I would give is to sit the butter and flour paste at the side of the pot to soften further before stirring in. Just put the garlic pastry swirls on their sides on a baking tray for 10-15 mins at 180 degrees C , before serving together with the coq au vin. You have to read the recipe carefully, the bit in brackets is the non-frozen-cook-right-away version. My teenage kids raved about it and it looked pretty enough and impressive enough to serve (with green beans) for a dinner party.
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