Cheats Coq Au Vin

An all time classic with barely any work done by YOU - doesn’t get better than that does it? I’ve made it easier with a few simple steps and it tastes so SO good. So I have to admit, I love Coq Au Vin and it does take a while if you follow ALL the steps. Here’s my cheats version, using good quality rotisserie chicken I buy from Waitrose or Spinneys and it honestly tastes divine.

It takes far less time, there’s barely any prep and once you’ve done the main steps that take about 15 minutes, it pretty much cooks on its own. PLUS - it’s a one pan meal which means less dishes, more time for you in the evening. Make extra, it tastes better the next day plus I've got the perfect recipe for leftovers coming right at you tomorrow. One recipe, Two Meals.

I honestly love using beef / mushroom stock because it gives it a richer, deeper and darker flavour but feel free to use chicken stock for a change up. Also - pancetta can be stubstituted with turkey / veal or regular bacon and if you’re gluten free use oat flour instead of the regular type. You can even make this dish dairy free by using vegan butter!

You’re welcome 😉 Enjoy my lovelies 🧡

Here’s what you’ll need

Serves: 2 - 4

Time: Prep 15 Minutes | Cooking: 45+ Minutes

Servings: 4

Ingredients

1 large cooked rotisserie chicken (from the supermarket - cut into pieces with skin on)

125g pancetta, cubed

200g mushrooms, quartered

12 - 15 pearl / pickling onions

1 bay leaf

2 fresh sprigs of thyme

4 tablespoons butter, unsalted

1 tablespoon olive oil

1 tablespoon garlic

2 tablespoons tomato paste

4 tablespoons flour

2 cups beef / mushroom sauce

1 1/2 cup pinot noir red wine - or any other of choice

Salt and black pepper to taste

Parsley to garnish

Step 1: In a large pot over a medium heat, add 1 tablespoon olive oil and fry pancetta till crispy. Remove and set aside. In the same pan, add the mushrooms and cook down till browned. Remove and set aside with the pancetta. If needed add more olive oil, add pearl onions cooking till browned and set aside with remaining ingredients. Finally add pieces of chicken, skin down and crisp up for a few minutes and remove.

Step 2: Add butter, flour and combine to cook for a few minutes. Add pancetta, onions, mushrooms, bay leaf, thyme, tomato paste, beef stock and wine and bring to a boil. Add chicken pieces and simmer for a few hours covered - the longer the better while the gravy thickens.

Step 3: Finish with salt, pepper and chopped parsley. Serve with buttered rice, mash potatoes or baguette. Enjoy!