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CoqauVin

Bisto

Coq au Vin

Serves 10
30 Minutes prep time
30 Minutes cook time

Ingredients

20g Bisto Chicken Bouillon Paste
1l boiling water
Vegetable oil for frying
200g smoked bacon lardons (*check for allergens)
250g button onions
250g sausage meat (*check for allergens)
15 chicken pieces, mix of thighs and drumsticks
250g button mushrooms, quartered
350ml red wine
10g Bisto Poultry Gravy Granules
5 slices of white bread
50g parsley, chopped

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Soybeans
Cereals containing Gluten
Milk
Sulphites
Celery

Method

Step One

Place the Bisto Chicken Bouillon Paste into a jug and pour over the boiling water to make the chicken stock.

Step Two

Place the lardons and button onions into a dry sauté pan and fry. Roll the sausage meat into 20 balls, add to the pan, fry until nicely browned. Remove and drain.

Step Three

Sauté the chicken pieces in the same pan until browned, add the button mushrooms and deglaze the pan with the red wine, boil and reduce by half, add the chicken stock, lardons, onions and sausage balls and bring to a boil. Cover and simmer for 30-35 minutes until the chicken is cooked. Thicken to the required consistency with the Bisto Poultry Gravy Granules.

Step Four

To garnish cut 10 small heart shaped croutons from the bread and fry until golden brown in hot oil then dip the heart point into the chopped parsley.

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