Gluten Free, Dairy Free
Elevated coq au vin
60 mins
Easy
2 Servings
Here’s our modern and very Elevated take on a French classic – lighter and loaded with high-quality protein and B vitamins but retaining all those classic flavours of France. Great with mashed potatoes and seasonal greens.
About This Recipe
Coq au vin is a classic French stew made with chicken, red wine, shallots, and mushrooms.
In our Coq au vin recipe, we’ve given it a lighter twist both nutritionally and from a cost perspective given we have taken the leg/thigh and wing joints from a chicken we have portioned ourselves - you can see the appropriate skills video below. And of course, you can still make this dish even if you buy the joints pre-portioned.
In the recipe, we have come up with a simple one-pan wonder which helps us optimise the succulent meat – the fact they have a lot of gelatine in them means we can also keep this recipe gluten-free as the gelatine acts as a thickening agent.
Chicken is, of course, high in protein and contains a number of other nutritional benefits such as decent levels of B vitamins, selenium, and choline.
In our Coq au vin recipe we’ve paired the dish with our wilted seasonal greens and mashed potatoes.
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Ingredients
2 chicken legs and thighs, plus 2 wings
6 closed cup mushrooms
150g smoked bacon lardons
1 large onion
6 cloves garlic
Sprig of soft thyme
500g BB Bone Marrow Broth
150g red wine
Black pepper
Nutrition Per Serving
Calories
670
Fats
43G
Carbs
17G
Protein
49G
Method
Pre-heat the oven to 140C/290F (fan) or 160C/320F (convection)
Quarter the mushrooms
Dice the onions (see skills video below)
Prepare the garlic (see skills video below)
Dice the bacon if using off-cuts
Place a deep, oven-proof, solid-bottomed pan on a medium heat
Add the bacon lardons and cook out until golden brown and slightly crispy. Remove to one side
Add the chicken legs and wings skin-side down and cook to seal, flip and repeat on the other side. Remove to one side with the bacon
In the remaining fats, cook down the diced onion and mushroom until virtually all the steam has stopped evaporating
Add the fine chopped garlic and thyme, cooking out for a couple minutes, then add the garlic and cook for a further minute or two
Serve with spring greens and or mashed potatoes
Deglaze the pan with the red wine, scraping off any bits stuck to the bottom and allow to reduce by half
Add back the bacon and the chicken and flood the pan with the bone marrow broth
Bring up to a simmer, add a lid and place in the oven for 30-40 minutes