Spring Vegetable Coq au Vin
Spring Vegetable Coq au Vin



  • 1kg chicken legs
  • 1 tbsp olive oil
  • 200g chopped smoked bacon
  • 400g sliced leeks
  • 4 chopped garlic cloves
  • 3 tbsp seasoned flour
  • 35ml red wine
  • 400ml chicken stock
  • 10g thyme
  • 200g tenderstem broccoli
  • 100g peas
  • 5g snipped chives
  • ½ lemon, zest only
  • Heat the oil in a large casserole and cook the bacon for 10 mins or until crisp. Remove with a slotted spoon and set aside. Add the seasoned chicken legs, skin-side down, and cook in batches until golden and crisp. Remove and set aside with the bacon. Toss the leeks into the pan to cook for 2 mins, then stir through the flour and cook for 2 mins more.
  • Increase the heat and pour in the wine to deglaze the pan. Add the stock and thyme, then return the chicken and bacon to the casserole and cook for 10 mins - covered - then remove the lid and cook for 15 mins more to thicken the sauce and ensure the chicken is cooked through.
  • Discard the thyme and add the broccoli and peas to the pan, and cook for 5 mins more or until the broccoli is tender. Scatter the mixture with chives and lemon zest, and serve with crusty bread.
45 mins
4 serving

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