Very Lazy Coq Au Vin

This entry is filed under Chicken Recipes.

A modern twist on the classic coq au vin.
All the flavour – none of the hassle.

Serving Size: 2 portions with leftovers
Preparation & Cooking Time: 1½ hours
Effort Level: Dead easy
Shelf Life: 2 days in fridge. 3 months in freezer

4 plump chicken legs
50g soft brown sugar
3 star anise
½ tbsp juniper berries
1 bottle full bodied red wine
2 tbsp Knorr Touch of Taste liquid chicken stock
1 (heaped) tbsp cornflour

2.75 litre flame proof casserole dish (such as a le crueset)
Chopping board and sharp knife
Plate and teacup
Tin foil

Here’s What You Do:
Pre- heat the oven to 130C/250F/Gas ½

Pour 1 bottle red wine into the casserole dish. Add 2 tbsp Knorr liquid chicken stock, ½ tbsp juniper berries, 3 star anise and 50g brown sugar and place over a high heat.

Remove the skin and any fat from the chicken legs then place in the casserole dish. If necessary top up with a little cold water – just enough to cover the chicken. Bring up to the boil then cover with tin foil, pop into the oven (middle shelf ) and leave to cook for 1½ hours.

Meanwhile make up the starter components, mash, syllabub and prep the sugar snaps.

At the end of cooking time, take the casserole out the oven and place on the hob. Take off the foil and transfer the chicken legs to a plate. Boil the stock rapidly over a high heat until it reduces by nearly half, approximately 10 minutes.

Measure 1 heaped tbsp cornflour into a teacup, add 2 tbsp cold water and mix to a smooth paste, then pour into the casserole stirring well until the sauce thickens and turn off the heat.

Take the cooled chicken off the bone then return the meat to the casserole. Leave to cool then refrigerate until needed.

When ready to serve, heat the oven to 150C/300F/Gas 2 and place the casserole on the middle oven shelf for 25 minutes to heat through.



2 Responses to “Very Lazy Coq Au Vin”

  1. Uma says:

    Wonderful Stuff! That’s what we like to hear – hope you continue to work your way through the recipes. I’d like to recommend the vegetarian section, even though I’m an avid meat eater. Each one is designed to satisfy the stomach as well as the tastebuds. Keep in touch.

  2. Natasha says:

    Beautiful! My hubby, a very competitive cook (who likes to believe he is better than me in “choosing recipes” – none of us create our own recipes), praised the result, attempted to cook chicken legs next day with another off the internet recipe, and admitted failure “a waste compare to what we had yesterday” he said – and he rarely if ever admits that such thing :)))

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