Coq au vin
Be the first to rate this recipe
- 2 tbsp mild olive oil
- 2 chicken leg joints and 2 breast quarters, skin off
- 3 rashers unsmoked streaky bacon, cut into small pieces
- 10g butter, plus 2 level tsp softened butter
- 8 shallots (or 16 if small), peeled but left whole
- 250g mushrooms, halved
- 1 clove garlic, crushed
- 400ml red wine
- 300ml hot chicken stock
- 1 Schwartz Bouquet Garni
- 2 level tsp flour
- Few sprigs thyme, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Heat 1 tbsp of the oil in a large frying pan and cook the chicken over a medium heat until lightly browned on each side. You may need to do this in batches. Transfer to a casserole dish.
Cook the bacon in the pan until the fat just starts to crisp. Add to the chicken.
Put the remaining olive oil in the pan with 10g of the butter. Cook the shallots on a low heat until golden all over. Put on a plate and set aside. Add the mushrooms to the pan and cook until just starting to soften. Add to the shallots.
Put the garlic in the pan and cook for 1 minute, then add the wine and boil fast until reduced by half. Pour over the chicken and add the hot stock and bouquet garni. Cover and cook in the oven for 50 minutes.
Add the mushrooms and shallots. Cook for 15 minutes more. Discard the bouquet garni. Strain the liquid into apan. Simmer fast for 5 minutes.
Mix the 2 tsp softened butter with the flour to make a paste. Whisk the paste into the simmering liquid, 1 tsp at a time, using a balloon whisk, until slightly thickened. Pour back over the chicken. Serve sprinkled with thyme.
Please drink responsibly. For the facts, visit drinkaware.co.uk.