Juicy pieces of golden chicken, sitting under an oozy red wine sauce littered with golden vegetables and finished with flecks of green parsley, sounds good? read on.
We’re cooking by photos today! The ingredients and method are outlined step by step and I’ve given some timings based on my oven and how long I like to rest my meat.
The best thing about this dish is that it can make plenty for the week ahead so tasty leftovers can be topped off with crispy pastry tops for chicken pot pies, or the sauce could be folded through paperdelle pasta with some lovely parmesan too.
Hope you enjoy some Coq Au Vin