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Nutrition: Per serving

  • kcal678
  • fat35g
  • saturates12g
  • carbs21g
  • sugars9g
    low
  • fibre6g
    high
  • protein39g
    high
  • salt2.1g
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Method

  • step 1

    Season the chicken. Melt half the butter in a deep frying pan or large flameproof casserole over a medium heat and cook the chicken, skin-side down, for 10 mins until deep golden. Flip to seal the fleshy side for a few minutes – you may need to do this in batches. Put in the slow cooker.

  • step 2

    Tip the bacon into the same pan and fry for 5-6 mins until crisp, then add to the slow cooker. Tip the onions or shallots and carrots into the pan and fry in the bacon fat for 5 mins until starting to colour. Add the garlic, cook for 1 min more, then sprinkle over the flour and cook for 1-2 mins until you have a sandy paste. Stir through the tomato purée and cook for 2 mins more. Bring to the boil, then turn down to a simmer for 2 mins.

  • step 3

    Tip the contents of the pan over the chicken. Pour the stock and wine into the pan, bring to the boil, then pour into the slow cooker. Nestle in the bay leaves and thyme, season, then set the slow cooker on high for 3-4 hrs, 5-6 hrs on medium or 7-8 hrs on low, stirring once or twice, until the chicken is tender.

  • step 4

    While the chicken cooks, heat the remaining butter in a clean pan and fry the mushrooms for 4-5 mins over a medium heat. Tip into the slow cooker about an hour before the end of cooking and stir. At this stage, the coq au vin can be cooled and kept chilled for up to three days or frozen for up to three months. Defrost and reheat in a pan over a medium heat until piping hot. Scatter over the parsley, if using, and serve with mash or buttered tagliatelle.

Recipe tip

Baby onions or shallots can be tricky to peel, but if you leave them soaking in boiled water for a few minutes, then drain and leave to cool, the skins just slip off.

Recipe from Good Food magazine, May 2023

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.5 out of 5.15 ratings

amoore3981102

question

How long would this need if cooking in the oven?

mapeacock

Great recipe. Didn't add water as others suggested and perfect. Everyone loved it. Will be cooking this again.

Regular_Dad_Chef

This is a great recipe and gives a lovely flavour.

I use Chantenay carrots as opposed to regular.

The amount of liquid used does result in quite a watery sauce. I wouldn’t personally skip the stock as it provides added flavour. 10-15 minutes from completion, I remove the required amount of…

LozzyH

We had it with mashed potato and runner beans and it was very tasty, but I agree with the other comments that there’s far too much liquid. I think the wine would have been more than enough without the stock, so next time I’ll just do that and crumble a stock cube in. Seven hours on low was plenty.

WelshWanderlust

This recipe resulted in a really tasty meal, I served with green beans and mash. I didn’t have carrots or bacon in the house so omitted these from the recipe and it turned out brilliantly. I used boneless thighs and ONLY wine (I added a chicken stock cube but without the extra water) and the result…

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