BATCH-COOK RECIPE
This classic French stew is so worth making and freezing. Serve half, then put the rest in a pie
The master recipe
Coq au vin
SERVES 8 (OR 4 IF YOU’RE SAVING HALF).
HANDS-ON TIME 40 MIN, OVEN TIME
1½ HOURS
• 200g smoked bacon lardons
• 8 British free-range chicken legs
• 8 garlic cloves, roughly chopped
• 2 x 750ml bottles full-bodied red wine
• 3 fresh bay leaves
• Handful fresh thyme sprigs, plus a few extra to serve
• 85g butter
• Olive oil for frying
• 400g round shallots, peeled, halved if large
• 500g button mushrooms, halved if large
YOU’LL ALSO NEED…
• Large casserole with a lid
1 Heat the oven to 180°C/160°C fan/ gas 4. Heat a large, deep frying pan over a medium heat, add the lardons and cook for 8-10 minutes, stirring occasionally, until they’ve turned golden and the fat has rendered. Remove with a slotted spoon and set aside to drain on kitchen paper.