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Coq au vin

 


Method 1


Ingredients

1½ tbsp olive oil

3 rashers (100g) dry-cured, smoked back bacon

fat trimmed, chopped

12 small shallots

peeled

2 free-range chicken legs

(460g), skin removed

4 free-range chicken thighs

with bone and skin (650g), skin removed

2 free-range, skinless, boneless chicken breasts

(280g)

3 garlic cloves

finely chopped

3 tbsp brandy

or Cognac

600ml red wine

150ml good-quality chicken stock

2 tsp tomato purée

3 thyme sprigs

2 rosemary sprigs and 2 bay leaves, to make a bouquet garni

small handful chopped flat-leaf parsley

to garnish

For the mushrooms

1½ tbsp olive oil

250g chestnut mushrooms

halved if large

For the thickener

2 tbsp plain flour

1½ tsp olive oil

1 tsp softened butter


step 1

Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.


step 2

Add 12 peeled 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.


step 3

Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.


step 4

Pour ½ tbsp olive 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.


step 5

Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp 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.


step 6

Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.


step 7

Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.


step 8

Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.


step 9

Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.


step 10

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


step 11

To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.


step 12

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.


step 13

Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.




Method 2


Ingredients:

- 1 whole chicken, cut into pieces

- 200g bacon, diced

- 200g pearl onions

- 250g mushrooms, sliced

- 2 cloves of garlic, minced

- 2 cups red wine

- 1 cup chicken broth

- 2 tbsp tomato paste

- 2 tbsp flour

- 2 tbsp butter

- Salt and pepper to taste

- Fresh parsley for garnish


Instructions:

1. Season the chicken pieces with salt and pepper, then brown them in a large Dutch oven over medium-high heat. Remove the chicken and set it aside.

2. In the same pot, cook the bacon until browned and crispy. Remove the bacon and set it aside.

3. Add the pearl onions and mushrooms to the pot and cook until they start to caramelize.

4. Add the minced garlic and cook for another minute.

5. Sprinkle flour over the vegetables and stir to form a roux.

6. Slowly pour in the red wine and chicken broth, stirring constantly to avoid lumps.

7. Add the tomato paste and return the chicken and bacon to the pot. Bring to a simmer.

8. Cover and cook on low heat for about 1 hour, or until the chicken is cooked through.

9. Taste and adjust seasoning as needed.

10. Serve hot, garnished with fresh parsley.



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