- Summer Coq au Vin.jpg (132.87 KiB) Viewed 677 times
Preparation Time: 20 minutes
Cooking time: 2 hours 10 minutes
Serves: 2 persons
This meal, if served as two portions, provides 566 cals, 33g fat (of which 16g saturates), 5g sugar and 1.6g salt per portion.
Ingredients:
- 4 chicken legs, trimmed
- 2 tbsp cornflour
- Salt and freshly ground black pepper
- 1 tsp dried herbes de Provence
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, lightly crushed
- 2 bay leaves
- 1 bouquet garni
- 500ml (18fl oz) dry white wine
- 750ml (26fl oz) gluten-free chicken stock
- 150g (5 oz) cherry tomatoes, halved
- 150ml (5fl oz) whipping cream
- 225g (8 oz) green beans, trimmed
- 50g (1¾ oz) rocket
- 3 - 4 fresh thyme sprigs, to garnish
Method:
1. Preheat the oven to 170°C/Fan 150°/Gas Mark 3. Dust the chicken legs with cornflour and season with salt, black pepper and herbs de Provence.
2. Melt the butter with the olive oil in a casserole dish set over a moderate heat until hot.
3. Brown the chicken in the oil and butter, turning occasionally. Add the garlic, bay leaves and bouquet garni.
4. Cover the chicken with the white wine and stock. Cook until simmering before adding the cherry tomatoes.
5. Transfer the dish to the oven to cook for 2 hours until the chicken is cooked through, basting from time to time.
6. Remove from the oven and stir in the cream, returning to simmer over a low heat. Adjust the seasoning to taste with salt and black pepper.
7. Cook the green beans in a large saucepan of salted, boiling water until tender, about 2 - 3 minutes. Drain well.
8. Serve the coq au vin with the beans, rocket and garnish with thyme.
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