CookingBauer XcelLove

Coq au vin with parsley crush

CookingBauer XcelLove
Coq au vin with parsley crush


  1. Pour wine into a bowl and add chicken pieces with roughly chopped onion, chopped celery and parsley stalks. Leave to marinate for an hour. Remove chicken pieces and blot on kitchen paper.
  2. Dip chicken pieces in seasoned flour and shake off excess.
    Heat oil in a pan and fry chicken pieces to brown all over. Transfer to a flameproof casserole.
  3. Add ham to pan and fry to brown, then add finely chopped onion, garlic and sliced celery and toss around to soften. Transfer all to casserole.
  4. Pour over strained wine from marinade and chicken stock and bring to bubbling. Turn down to simmer for 30 minutes with the lid on.
  5. Add mushrooms to casserole and Tabasco®. Continue cooking for another 30 minutes with the lid half on until chicken is tender and sauce is reduced. Season with salt and freshly ground black pepper.
  6. For the crush, cook new potatoes in lightly salted boiling water. Drain, then roughly mash with butter. Stir in parsley and season. Serve with chicken.

Recipe from Tabasco®.

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An easy mid-week meal that has a hint of heat- serve with some new potatoes


600ml/1pt dry white wine

1.6kg/3/1/2lb chicken in 8 pieces

1 onion peeled and roughly chopped

2 sticks celery chopped

flat leaf parsley stalks (reserve leaves for crush)
2 tbsp seasoned flour

3 tbsp sunflower oil

1 thick sliced ham, diced

1 onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 sticks celery, sliced across

100ml/4fl oz chicken stock

175g button mushrooms, wiped and sliced

10 drops Tabasco®

salt and freshly ground black pepper

450g/1lb new potatoes

25g unsalted butter

1 tbsp finely chopped flat leaf parsley


Time: 30 minutes plus marinating
Serves: 4
Nutrition: n/a