HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Style Chicken & Garlic Veggies
topBanner
French-Style Chicken & Garlic Veggies

French-Style Chicken & Garlic Veggies

with Red Wine Jus, Bacon & Mushrooms

Pub Bistro
Read more

Coq au vin, or chicken in wine, is a popular French chicken dish made with chicken on the bone and red wine. We've captured all the classic flavours of this dish so you can recreate this restaurant-quality dish at home.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1 bag

green beans

1

brown onion

3 clove

garlic

1 packet

sliced mushrooms

1 packet

diced bacon

(May be present Soy)

1 packet

red wine jus

(ContainsSulphites)

1 packet

half chicken

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5095 kJ
Fat70.3 g
of which saturates26.7 g
Carbohydrate45.9 g
of which sugars15.6 g
Protein94.4 g
Sodium1080 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Baking Paper
Medium Pan
Large Non-Stick Pan
Baking Tray
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the half chicken with salt and pepper. Add the chicken, skin side down first, and cook until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

2

While the chicken is roasting, peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato and season. Mash until smooth. Cover to keep warm.

3

While the potato is cooking, cut the carrot into thin sticks. Trim the green beans. Finely chop the brown onion and garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.

4

While the chicken is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, sliced mushroom, bacon and remaining garlic. Cook, breaking up the bacon with a spoon, until the bacon is cooked and the mushroom is tender, 6-8 minutes.

5

Reduce the pan heat to low, then add the red wine jus and any chicken juices. Stir to combine and simmer until slightly thickened, 3-5 minutes.

6

Slice the chicken in half. Divide the mash and garlic veggies between plates. Top with the chicken then pour over the bacon red wine sauce to serve.