Coq au vin traybake
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Lizzie Mayson
Coq au vin traybake
A classic French dish, reimagined for a modern dinner party. Ooh la la...
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
898Kcal
Fat
36gr
Saturates
9gr
Carbs
77gr
Sugars
15gr
Fibre
13gr
Protein
46gr
Salt
3.1gr
Ingredients
- 4 medium Maris Piper potatoes, sliced into wedges (roughly into eighths)
- 3 tbsp olive or rapeseed oil, for roasting
- 400g shallots, peeled and halved
- 4 carrots, cut into 2cm slices on the diagonal
- 1 x 300g pack mini portobello mushrooms
- 1 garlic bulb, cloves separated
- 1 x 20g pack thyme, leaves roughly chopped
- 6-8 chicken thigh fillets (skinless and boneless)
- 12-16 streaky bacon rashers
- a handful of chopped flat-leaf parsley, to serve
For the red wine gravy
- 2 tbsp olive or rapeseed oil
- 1 tsp smoked paprika
- 3 tbsp plain flour
- 300ml red wine
- 500ml fresh chicken stock
- 2-3 tsp redcurrant jelly
Step by step
- Heat the oven to 200°C, 180°C fan, gas 6. Toss the potato wedges with 1 tablespoon of oil and seasoning, then spread out in a large roasting tin and cook for 10 minutes.
- Meanwhile, put all but one of the shallots, the carrots, mushrooms and garlic cloves into a bowl. Add 2 tablespoons of oil, some seasoning and the thyme, keeping back 1 tablespoon for the gravy, and mix well.
- Halve the chicken thigh fillets, then wrap each piece in a rasher of bacon. Mix the vegetables in with the potato wedges, then nestle the chicken pieces in and around the veg. Roast for 35-40 minutes until the vegetables are tender, the bacon is crisp and the chicken is cooked through.
- Meanwhile, make the gravy. Thinly slice the reserved shallot. Heat the oil in a medium saucepan and fry the shallot over a medium heat for about 5 minutes. Add the smoked paprika and the remaining 1 tablespoon thyme and fry for a further minute. Mix in the flour and cook, stirring for 2-3 minutes, then gradually whisk in the red wine, to make a thick base. Bubble over a high heat for a couple of minutes, then slowly whisk in the stock. Stir until smooth, add the redcurrant jelly to taste, then simmer for 15 minutes, or until the traybake is ready, over a medium-high heat. Season to taste.
- Scatter the parsley over the traybake and serve with the gravy, plus vegetables of your choice.
