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The classic French bistro dish of chicken slowly braised in red wine with smoky bacon, mushrooms, garlic and fresh herbs, made lighter with creamy butter beans and plenty of vegetables. It’s a comforting one-pot dinner that tastes like a special occasion. Skinless chicken and butter beans make it high in protein, and the vegetables and beans add plenty of fibre.
A large lidded casserole or deep, heavy saucepan.
1.
Heat the oil in the casserole over a medium-high heat. Cook the bacon until golden (3–4 minutes), then transfer to a plate.
2.
Season the chicken with pepper and brown it in the same pan (3–4 minutes each side). Transfer to the plate.
3.
Add the onion and carrots, and cook until softened (5 minutes). Add the garlic and mushrooms, and cook until the mushrooms are golden (5 minutes).
4.
Stir in the tomato purée for 1 minute, then pour in the wine and let it bubble for 2 minutes.
5.
Add the stock, rosemary, thyme and butter beans. Return the chicken and bacon to the pan.
6.
Bring to the boil, then cover and simmer gently until the chicken is tender and cooked through with no pink meat near the bone (40 minutes). If you have a thermometer, it should read 75c.
7.
Uncover and simmer until the sauce has thickened slightly (10 minutes). Remove the herb stalks and stir in the spinach until wilted.
8.
Meanwhile, steam or boil the green beans until tender (5 minutes). Serve with the coq au vin.
9.
Oven method: After step 5, cover and cook in the oven at 180c (160c fan) for 50 minutes.
10.
Make ahead: Cook up to 2 days ahead and reheat until piping hot.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The flavour improves the next day.
Tip
Bigger appetites: Serve with a portion of potato and cauliflower mash, or a slice of crusty wholemeal bread to mop up the sauce.
Cost-saving tips
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