Coq Au Vin – £1.43
This was my all time favourite recipe when I was a child. I guess it reminded me of summer holidays spent in France….or it might just be because the only thing my mum could get me to eat was chicken and mashed potato!
Roll on 20 (plus) years and it is now a recipe my whole family has come to enjoy!
For us, it has to be enjoyed as a Sunday lunch, gently simmering on the stove whilst we rustle through the weekend papers (or stand moaning over the ironing pile!)
It also helps that Sundays in winter are usually accompanied by large glasses of red wine.
Moving on to that point: I am NOT ashamed to say that ALDI WINE IS THE BOMB!
In fact even the cheapest of bottles has something going for it and I’ve really learnt that I don’t have to spend a fortune to get a good bottle of plonk. This is coming from someone that has….and this I AM ashamed of….been drinking wine since I was about 14 years old….I’ve grown past that bitter taste I noticed as a teenager and now can comfortably have conversations with fellow wine drinkers about regions, grapes and all that jazz. Aldi does a great selection with prices that start from just £2.99 a bottle…believe you me, i’ve had it in a carafe before and shocked some of my friends when I’ve produced the label later.
Back to the point.
Chicken in Red Wine – Total cost approx £5.73 which is about £1.43 per person
I served it with mash and frozen green beans so add an extra 10p per person approx for that
Coq Au Vin
55g unsalted butter (20p)
Pack of chicken thighs or legs (£1.99)
2 onions (approx 14p) or if you want to be authentic use baby onions/shallots (approx 8 of them)
100g unsmoked streaky bacon, cut into 1 inch strips (70p)
16 button mushrooms (40p)
2 cloves garlic, crushed (6p)
1 tbsp plain flour
1 tbsp tomato passatta, in my case I didn’t think it was worth opening a full one so I pinched a spoonful of tinned tomato that was opened in the fridge anyway
250ml red wine (£1)
1 tbsp sugar
500ml chicken stock (made from stock cube – approx 7p)
1. Heat half the butter in a heavy pan. Season the chicken with salt and pepper, add the pieces to the pan and cook, turning in the butter, until they have browned all over.
2. Add the onions and bacon and cook for about 10 minutes until coloured, then add the mushrooms and garlic and cook for a few minutes, turning them in their juices.
3. Stir the flour into the browned butter and juices and cook for a minute or 2. Add the tomato passata, red wine, and sugar, stir and bring to the boil. Add the stock and bring back to the boil.
4. Turn down the heat so that the liquid barely simmers, then cover the pan and cook for 50 minutes or until the chicken is cooked.
5. Test for doneness, then lift out all the chicken pieces and vegetables onto a warmed serving dish.
6. Wizz up the cooking liquid and any trimmings in the pan with a hand blender, add the remaining butter to the mixture. Test for seasoning. Pour the mixture over the top of the chicken.
Serve sprinkled with fresh chopped parsley if you have some
I have tried many versions of this recipe in my years and this has to be the tastiest! It sounds a bit fiddly but really it’s not and the results are worth it.