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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.

Brilliant Bases Used In This Recipe
Bone Marrow Broth
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. 

Video
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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

  1. Pre-heat the oven to 140C/290F (fan) or 160C/320F (convection)

  2. Quarter the mushrooms

  3. Dice the onions (see skills video below)

  4. Prepare the garlic (see skills video below)

  5. Dice the bacon if using off-cuts 

  6. Place a deep, oven-proof, solid-bottomed pan on a medium heat

  7. Add the bacon lardons and cook out until golden brown and slightly crispy. Remove to one side

  8. 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

  9. In the remaining fats, cook down the diced onion and mushroom until virtually all the steam has stopped evaporating

  10. 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

  11. Serve with spring greens and or mashed potatoes

  12. Deglaze the pan with the red wine, scraping off any bits stuck to the bottom and allow to reduce by half

  13. Add back the bacon and the chicken and flood the pan with the bone marrow broth

  14. Bring up to a simmer, add a lid and place in the oven for 30-40 minutes

Method
Ingredients
Related Recipes
Chicken supreme with mushroom duxelles
Chicken supreme en papillote
BBQ spatchcock chicken (poussin)
Piri-piri chicken
Chicken bois boudran
Related Kitchen Skills
How To Dice Onions

How To Dice Onions

How to portion a chicken

How to portion a chicken

How to prepare garlic

How to prepare garlic

Cleaning and preparing mushrooms

Cleaning and preparing mushrooms

How to strip a chicken

How to strip a chicken

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