Coq Au Vin Sandwich With Wedges
This French-style sandwich is one to watch. Load your crispy chicken breast into ciabatta before smothering it in a rich red wine and shallot gravy and garlicky aioli. Serve it with salt and pepper wedges and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into wedges and add the wedges to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a small pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your wedges
Peel and slice your shallot[s] finely
Heat a pot with a knob of butter over a medium-high heat
Once melted, add the sliced shallot with a pinch of sugar
Cook for 4-5 min or until starting to caramelise
Once caramelised, add 1 tsp [1 1/2 tsp] [2 tsp] flour and stir for 1-2 min or until a sandy paste forms
Add your red wine paste, half your stock mix (save the rest for later!) and 100ml [150ml] [200ml] cold water
Cook for 3-4 min or until the sauce begins to thicken to a gravy-like consistency
Set aside to reheat later – this is your red wine gravy
Cover your chicken breast portion[s] in cling film and bash with a rolling pin until evenly flattened
Add the flattened chicken to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, the remaining stock mix and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water
Give everything a good mix up until the chicken is fully coated
Add your cornflour to a separate bowl with 2 tbsp [3 tbsp] [4 tbsp] flour
Add the coated chicken to the bowl with the cornflour mix and give it a good mix up – this is your floured chicken
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the floured chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your fried chicken
Meanwhile, slice your ciabatta[s] in half
Remove the tray[s] from the oven and add the sliced ciabatta
Return the tray[s] to the oven for a final 5 min or until warmed through
Chop your tomato[es] into wedges and wash your salad then pat dry with kitchen paper
Add your roasted garlic paste and mayo to a bowl – this is your roast garlic aioli
Once everything is nearly ready, return the pot with the gravy to a medium heat and cook until warmed through
To assemble your sandwich, top each warmed ciabatta base with the roast garlic aioli, the fried chicken and some of the red wine gravy and then top with a warmed ciabatta lid
Serve the wedges and salad to the side with the tomato wedges and a little drizzle of olive oil
Pour the remaining gravy into a little pot, ready for dipping
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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