Coq au vin
Ingredients:
- Olive Oil - 1½ tbsp
- Bacon - 3 rashers (100g) chopped dry-cured
- Shallots - 12 small
- Chicken Legs - 2 (460g)
- Chicken Thighs - 4 (650g)
- Chicken Breasts - 2 (280g)
- Garlic - 3 finely chopped
- Brandy - 3 tbsp
- Red Wine - 600ml
- Chicken Stock - 150ml
- tomato puree - 2 tsp
- thyme - 3 sprigs
- Rosemary - 2 sprigs
- bay leaves - 2
- parsley - garnish
- chestnut mushroom - 250g
- plain flour - 2 tbsp
- butter - 1 tsp
Instructions
- Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish
- Tip in the bacon and fry until crisp
- Remove and drain on kitchen paper
- Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over
- Remove and set aside with the bacon
- Pat the chicken pieces dry with kitchen paper
- Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned
- Remove, then repeat with the remaining chicken
- Remove and set aside
- Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze
- The alcohol should sizzle and start to evaporate so there is not much left
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again
- Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr
- Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan
- Add the mushrooms and fry over a high heat for a few mins until golden
- Remove and keep warm
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish
- Remove the bouquet garni
- To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon
- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk
- Simmer for 1-2 mins
- Scatter the mushrooms over the chicken, then pour over the wine sauce
- Garnish with chopped parsley