Coq au Vin

Courtesy of  Angela Tilly


  • 750 ml medium to full-bodied French red wine (Côtes du Rhône)

  • 1 tbs vegetable oil (extra-virgin olive oil)

  • chicken: 4 drumsticks and 4 thighs (skin on)

  • 200g pack Waitrose Danish Smoked Lardons (green streaky bacon)

  • 12 shallots, peeled and left whole (baby onions)

  • 2tbs flour

  • 4 cloves garlic, chopped

  • several sprigs fresh thyme

  • 2 fresh bay leaves, torn

  • 300ml hot chicken stock

  • 250g cup mushrooms, cleaned and halved (Chestnut mushrooms)

Method

  1. Boil wine in a medium pan for about 5 minutes, or until reduced by a third.

  2. Heat the oil in a large heavy-based saucepan with a lid. Add the chicken and fry for 8-10 minutes, or until skin is well browned, turning frequently. Remove with a slotted spoon, drain on kitchen paper and set aside.

  3. Add the bacon and shallots to the pan and fry for 4-5 0minutes, or until lightly browned, then stir in the flour and continue cooking for a further minute.

  4. Return chicken to the pan with the garlic, thyme, bay leaves, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until chicken is thoroughly cooked and the juices run clear when pierced with a sharp knife.

  5. Add the mushrooms and cook for a further 10 minutes. Season. Serve with boiled carrots, steamed green beans and mashed potatoes.

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