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Coq au Vin






 - 1.2kg free-range whole chicken legs, drumsticks separated

 - 3 carrots, cut into 1cm diagonal slices

 - 2 celery sticks, cut into 1cm slices

 - 12 baby onions, peeled but left whole

 - 3 cloves garlic, peeled

 - ½ tsp black peppercorns, crushed

 - 5 sprigs of thyme

 - 2 bay leaves

 - 750ml red wine

 - 1/3 cup flour

 - Salt and freshly ground black pepper

 - 3 tbs olive oil

 - 175g bacon, diced

 - 300g button mushrooms

 - 125g Swiss brown mushrooms

 - 300ml Chicken Stock

 - 1/3 cup fresh flat-leaf parsley, chopped



Toss chicken with carrots, celery, onions, garlic, pepper, thyme and bay leaves in a large bowl. Pour over red wine and cover with cling wrap. Refrigerate for 6 – 8 hours or overnight.

Drain the marinade into a large bowl, reserving the liquid. Separate the chicken from the vegetables and herbs. Pat chicken dry with a paper towel.

Pre-heat oven to 160 degrees Celsius.

In a small bowl, season flour with salt and pepper. Coast chicken in the flour mixture.

In a large, heavy-based casserole dish, heat 2 tablespoons of the olive oil over high heat. Brown the chicken and set aside.

Add the remaining olive oil and cook bacon for 1 – 2 minutes. Tip in mushrooms and cook for a further 5 minutes.

Return the drained vegetables and herbs to the casserole dish and lower heat to medium-high. Add the reserved liquid and stock. Bring to a boil, skimming any scum from the surface.

Add chicken and return to a gentle boil. Cover with a lid and cook in the oven for 60 minutes.

To serve

Sprinkle with parsley and season to taste with salt and pepper. Serve with a side of green beans.


Looking for more delicious recipes? Click here to get a taste of Aveo's very own cookbook, Live Life Cook. 

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