Lighter Coq au Vin

We're bang into stew season and although I don't usually cook much French food at home, they definitely know a good stew! 

Coq au vin is obviously a classic and with that comes everyone's way of doing it. For me, as with all cooking, you have to use a good quality red wine that you'd be more than happy to drink. Beyond that, I keep it light, leaving out the butter and taking the skin off the chicken, and I keep it simple, with just mushrooms in the sauce. On the side, I don't think you can beat buttered peas and maybe some mashed potatoes if you fancy it.

Lighter Coq au Vin

Serves 4

oil 
2 onions, finely sliced 

1 tbsp tomato purée 

4 garlic cloves, finely chopped 

1 tbsp dried mixed herbs

250g mushrooms, large ones quartered, small ones halved

8 British free-range chicken thighs (bone-in), skin removed 

400ml red wine 

500ml chicken stock 

1 tbsp Worcestershire sauce

sea salt and freshly ground black pepper

Heat a glug of oil in a large flameproof casserole. Add the onions and fry over a medium heat for 10 minutes with a big pinch of salt. Add the tomato purée and continue to cook for a minute, stirring. Remove the mixture to a plate and set aside.

Season the chicken with salt and pepper then add to the hot pan and brown on all sides. Return the onions to the pan together with the garlic, dried herbs and mushrooms then cook for 5-6 minutes. Pour in the wine and bubble, scraping all the sticky bits off the bottom of the pan.

Add the stock and Worcestershire sauce and simmer (uncovered) for 40 minutes or until the chicken is tender, stirring occasionally. Taste, then season with salt and black pepper. I served mine with grilled lettuce and buttered peas.