Recipe One-pot coq au vin : Practical and Delicious

Recipe One-pot coq au vin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is One-pot coq au vin. You are currently reading Recipe One-pot coq au vin : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe One-pot coq au vin requires 15m, cook 1h and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Our modern version of a classic French chicken recipe is a one-pot feast for the whole family.

Ingredients:

11 Ingredients

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  3/4 cup dry red wine
  
  
  


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  4 garlic cloves, thinly sliced
  
  
  


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  1 tbsp balsamic vinegar
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  600g red-skinned potatoes, roughly chopped
  
  
  


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  1 large red onion, cut into wedges
  
  
  


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  200g button mushrooms
  
  
  


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  9 rashers streaky bacon, rind removed, halved crossways
  
  
  


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  6 skinless chicken thigh cutlets
  
  
  


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  300g green beans, steamed
  
  
  


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  Chopped fresh flat-leaf parsley leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C/200C fan-forced.
  
  
  


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  Step 2
  
  
  
  
  Combine wine, 1/2 cup water, garlic, vinegar and half the thyme in a baking dish. Add potato, onion and mushrooms. Season with salt and pepper. Bake for 20 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, arrange 3 pieces of bacon, slightly overlapping, on each piece of chicken.
  
  
  


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  Step 4
  
  
  
  
  Place chicken on vegetables. Bake for a further 40 minutes or until chicken is browned and cooked through.
  
  
  


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  Step 5
  
  
  
  
  Serve coq au vin with green beans, and sprinkled with parsley and remaining thyme.
  
  
  

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