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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
A Modern Coq Au Vin
PREP TIME: 50 mins
COOKING TIME: 45 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy102kcal
Fat7.3g
Saturates2.0g
Sugar0.9g
Salt0.28g
Ingredients...
1.5kg chicken cut into 8 pieces
150g diced dry cured bacon
12 French shallots, peeled
A few thyme sprigs
1 rosemary sprig
1 tsp. dried chilli flakes
3 tbsp olive oil
250ml red wine
250ml Essential Cuisine Chicken Stock
15g of butter
350g mixed mushrooms (such as oyster and chestnut), sliced
4 garlic cloves, crushed
Small handful chopped fresh flat leaf parsley
Method...
1. For the coq au vin, preheat the oven to 220*C. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper
2. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine and stock to the tin and cook for another 20-25 minutes
3. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3 minutes. Add the mushrooms and garlic to the chicken and scatter with the parsley
4. To serve with all butter mash onto each of four serving plates and spoon the coq au vin on top
