Coq au Vin

Ingredients

• 1 1/2 tbspolive oil
• 100 gbacon, dry-cured, chopped; about 3 rashers
• 12shallots, small, whole
• 2chicken legs, about 460g
• 4chicken thighs, about 650g
• 2chicken breasts, about 280g; added later in cooking
• 3 clovegarlic, finely chopped
• 3 tbspbrandy, or Cognac
• 600 mlred wine
• 150 mlchicken stock
• 2 tsptomato puree
• 3 sprigthyme, for bouquet garni
• 2 sprigrosemary, for bouquet garni
• 2 leafbay leaves, for bouquet garni
• 250 gchestnut mushrooms
• 2 tbspall-purpose flour, for thickener
• 1 tspbutter, for thickener
• parsley, chopped; for garnish

Method

1. 1

   Heat 1 tbsp of the oil in a large heavy-based saucepan or flameproof dish. Fry the bacon until crisp. Remove and drain on kitchen paper.

2. 2

   Add the shallots to the pan and fry, stirring or shaking often, for 5–8 minutes until well browned all over. Remove and set aside with the bacon.

3. 3

   Pat the chicken pieces dry with kitchen paper. Add the remaining oil to the pan and fry half the chicken pieces, turning regularly, for 5–8 minutes until well browned. Remove and repeat with the remaining chicken. Set all chicken aside.

4. 4

   Scatter in the garlic and fry briefly. With the heat at medium-high, pour in the brandy, stirring the bottom of the pan to deglaze. Allow the alcohol to sizzle and mostly evaporate.

5. 8

   Mix the flour, a little olive oil and butter together in a small bowl to form a paste (beurre manié). Bring the wine sauce to a gentle boil, then gradually whisk in small pieces of the paste until the sauce thickens. Simmer for 1–2 minutes.

6. 5

   Return the chicken legs and thighs to the pan with any juices. Pour in a little wine, stir to deglaze, then add the rest of the wine, the stock and tomato purée. Drop in the bouquet garni (thyme, rosemary, bay leaves), season with pepper and a pinch of salt, then return the bacon and shallots. Cover and lower heat to a gentle simmer. Add the chicken breasts and cook for 50 minutes to 1 hour.

7. 6

   Just before serving, heat a drizzle of oil in a non-stick frying pan over high heat. Fry the mushrooms for a few minutes until golden. Remove and keep warm.

8. 7

   Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.

9. 9

   Scatter the mushrooms over the chicken, pour over the wine sauce and garnish with chopped parsley.