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Photo of Coq Au Vin by WW

Coq Au Vin

8
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A super-speedy take on the classic French dish, this chicken and wine stew has all the flavour of the slow-cooked version. It’s a great recipe to batch cook and freeze for another day.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Shallots

3 medium

Bacon medallions, raw

4 rasher(s), roughly chopped

Chicken breast, skinless, raw

4 medium

Plain White Flour

20 g

Red Wine

187 ml

Mushrooms

250 g, chestnut

Chicken stock cube(s)

1 cube(s), to make 200ml

Tomato Purèe

1 tablespoon(s), level

Rosemary, Fresh

1 sprig(s)

Potatoes, Raw

800 g, Maris Piper, quartered

Semi Skimmed Milk

150 ml

Low Fat Spread

15 g

Parsley, fresh

1 tablespoon(s), finely chopped

Instructions

  1. Mist a large, nonstick sauté pan with cooking spray and fry the shallots and bacon over a medium heat for 2-3 minutes, until starting to brown. Use a slotted spoon to transfer to a bowl, then cover and set aside.
  2. Season the chicken and dust with the flour, shaking off any excess, then add to the pan and cook for 5 minutes until golden brown.
  3. Add the wine, bring to the boil, then reduce the heat and simmer for 2 minutes until reduced. Stir in the mushrooms, stock and tomato purée, then add the rosemary. Return the shallots and bacon to the pan, stir to combine, then reduce the heat and cook, covered, for 10 minutes until the chicken is completely cooked through.
  4. Meanwhile, cook the potatoes in a pan of boiling water for 10 minutes, then drain and mash with the milk and spread. Season to taste.
  5. Season the coq au vin to taste, scatter over the parsley and serve with the mashed potato on the side.

Notes

The coq au vin can be frozen in an airtight container for up to 3 months.

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