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Quick coq au vin

Ingredients 10
Servings 4


  • 8
    chicken thighs, rubbed with butter and salt
  • 16
    baby onions, cooked in butter until golden brown
  • 15
    garlic, crushed
  • 250
    bacon, diced
  • oil for frying
  • 250
    red wine
  • 250
    chicken stock
  • 410
    tomatoes, chopped
  • flat leaf parsley, roughly chopped
  • freshly ground black pepper


Preheat oven to 180 ºC. Place chicken thighs and onions on a baking tray. Bake until chicken is cooked and the skin is golden and crisp. Heat oil in a saucepan and fry garlic and bacon for 1 minute. Add wine, stock and tomatoes and simmer for about 20 minutes. Place the roasted chicken pieces and onions in a serving dish, pour the sauce over and season with freshly ground black pepper. Garnish with parsley and serve with rice or pasta. Serves 4.

Read more on: poultry  |  bake

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