Coq au vin

Ingredients

• 1½ tbsp Olive Oil
• 3 rashers (100g) chopped dry-cured Bacon
• 12 small Shallots
• 2 (460g) Chicken Legs
• 4 (650g) Chicken Thighs
• 2 (280g) Chicken Breasts
• 3 finely chopped Garlic
• 3 tbsp Brandy
• 600ml Red Wine
• 150ml Chicken Stock
• 2 tsp tomato puree
• 3 sprigs thyme
• 2 sprigs Rosemary
• 2 bay leaves
• garnish parsley
• 250g chestnut mushroom
• 2 tbsp plain flour
• 1 tsp butter

Instructions

1. Heat 1 tablespoon of the olive oil in a large heavy-based saucepan or flameproof casserole over medium heat. Add the bacon and fry until crisp. Transfer to paper towels. Add the shallots to the pan and cook, stirring or shaking the pan, until well browned all over. Remove and set aside with the bacon.
2. Pat the chicken pieces dry. Add the remaining oil to the pan and brown the chicken in batches, turning regularly, until golden. Remove and set aside.
3. Add the garlic and cook briefly until fragrant. Increase the heat to medium-high, pour in the brandy and scrape the base of the pan to deglaze. Let it bubble so the alcohol evaporates.
4. Return the chicken legs and thighs with any juices to the pan. Pour in a little of the red wine, scraping again, then add the remaining wine, chicken stock and tomato purée. Add the thyme, rosemary and bay leaves, season with pepper and a little salt, then return the bacon and shallots. Cover, reduce to a gentle simmer, add the chicken breasts and cook for 50–60 minutes, until tender.
5. Shortly before serving, heat a little oil in a large frying pan and sauté the mushrooms over high heat until golden. Keep warm.
6. Lift the chicken, bacon and shallots onto a warmed serving dish and remove the herbs and bay leaves from the sauce. Mix the flour, olive oil and butter to a paste. Bring the sauce to a gentle boil and whisk in small pieces of the paste, a little at a time, until thickened. Simmer for 1–2 minutes.
7. Scatter the mushrooms over the chicken, spoon over the wine sauce and garnish with chopped parsley.

instructions_source: editorial-classic