Quick coq au vin

Tamara West

Coq au vin ("cock in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve given you a much more modern version using chicken that works for the time-poor cook who wants dinner on the table in under 30 minutes. Delicious served with mashed potato and steamed spinach or broccoli.

Ingredients

1 Tbsp	Olive oil
1	Onion, diced
2 cloves	Garlic
4 sprigs	Fresh thyme, about 2 tsp
3 rashers	Streaky bacon, diced
4	Bay leaves
1 cup	Red wine
¼ cup	Tomato paste
1 ½ cups	Chicken stock, or beef or mushroom stock
600 g	Boneless chicken thighs, about 8-10 thighs, skinless and quartered (Main)
250 g	Button mushrooms, stalks removed and quartered
1 tsp	Cornflour, mixed with 1 Tbsp cold water

Directions

1. Heat olive oil in a large fry pan on medium heat. Cook onion, garlic, thyme, bacon and bay leaves, until onion is soft and starting to caramelise a little.
2. Pour in red wine and allow it to bubble away for a minute while you use a wooden spoon to rub the bottom of the pan to release any pan brownings into the liquid — this will give the stew more flavour.
3. Add tomato paste and stock and bring to a gentle boil. Add chicken and mushrooms; stir, cover and leave to simmer for 10-15 minutes or until chicken is cooked through. Season to taste with salt and freshly ground black pepper. Stir in cornflour mixture and simmer for a further 2-3 minutes until sauce thickens.