Coq Au Vin with barley
This almost classic coq au vin is delicious and with the addition of the barley is a perfect one pot meal. I can’t tell you how delicious this is and easy for a busy evening.You can even make ahead and reheat for the next day.
3 chicken breasts
½ tbsp oil
1 medium white onion
2 cloves garlic
1tsp celeriac salt
1 rasher of bacon chopped
1 tbsp tomato passata
100ml red wine
150ml chicken stock
1 bouquet garni
200g button mushrooms cleaned and sliced
1 tbsp butter
Heat the oil, add the garlic onion and bacon and cook over a medium heat, get the onions a bit soft but not allowing it to get too brown.
Stir in the tomato passata, cloves, celeriac salt and mix well to combine
Add the wine and the stock, stir, bring to the boil and bubble for a few minutes then reduce the heat and add the chicken breasts, barley and the bouquet garni.
Cook over a medium heat, lid slightly off to allow for a little reduction, about 30 minutes until the chicken breasts and barley are cooked.
5 minutes before serving, melt some butter on a hot pan and cook the mushrooms until golden brown and fragrant. Tip into the casserole, stir through 2 tbsp chopped parsley and serve.