Coq au vin

Cooking Meat Coq au vin

Not all French food is high in fat! Savour this classic chicken dish with skim-milk mash.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Dust chicken in flour. Shake off excess. Spray a flameproof casserole dish with oil. Heat over high heat. Cook half the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken.
  2. Reduce heat to medium. Cook shallots, carrot, celery and bacon for 5-6 minutes or until soft. Stir in garlic for 1 minute. Add chicken, wine and stock. Bring to boil. Cover. Reduce heat to low. Cook for 1 hour or until chicken is tender.
  3. Remove chicken. Keep warm. Simmer liquid on high heat for 10 minutes or until reduced by half. Add chicken. Heat for 2 minutes.
  4. Meanwhile, cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain. Return to pan. Add milk. Mash until smooth.
  5. Serve chicken with mash and beans.

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1.6kg whole chicken, cut into 8 pieces, skin removed
40g plain flour
Olive oil spray, to pan-fry
12 French shallots, peeled
1 large carrot, peeled, finely chopped
2 celery sticks, finely chopped
50g rindless short-cut bacon, finely chopped
3 garlic cloves, thinly sliced
500ml red wine
125ml Massel salt reduced chicken style liquid stock
400g red delight potatoes, peeled, chopped
125ml skim milk, warmed
Steamed green beans, to serve

Adv

Autors
Preparation time
20
Cooking time
1:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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