Coq au vin

Serves 4

1½ tbsp olive oil 

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

12 small shallots, peeled 

2 free-range chicken legs (460 g), skin removed 

4 free-range chicken thighs with bone and skin (650 g), skin removed 

2 free-range, skinless, boneless chicken breasts (280 g) 

3 garlic cloves, finely chopped 

3 tbsp brandy or Cognac 

600 ml red wine 

150 ml Chicken Bone 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 

250 g chestnut mushrooms, halved if large 

For the thickener  

2 tbsp plain flour 

1½ tsp olive oil 

1 tsp softened butter

Method

First, heat 1 tbsp of olive oil in a large saucepan. Add 3 chopped smoked back bacon rashers and fry them until crispy. After removing and draining them, put in 12 peeled shallots and fry them until nicely browned. Then, take 2 chicken legs, 4 chicken thighs, and 2 boneless chicken breasts (skin removed), pat them dry, and set them aside.

In the same pan, add ½ tbsp of olive oil and brown half of the chicken pieces. After removing them, repeat the process with the remaining chicken. Briefly fry 3 chopped garlic cloves and pour in 3 tbsp of brandy or Cognac to deglaze the pan. Return the chicken legs and thighs to the pan, pour in some red wine, chicken stock, and tomato purée. Add thyme, rosemary, bay leaves, and season with salt and pepper. Cover the pan, lower the heat, and simmer for 50 minutes to 1 hour.

Just before serving, heat 1 ½ tbsp of olive oil in a separate frying pan and fry 250 g of halved chestnut mushrooms until golden. Transfer the chicken, shallots, and bacon to a serving dish, remove the bouquet garni, and prepare a thickener by mixing flour, olive oil, and softened butter. Bring the wine mixture to a gentle boil and gradually add the thickener, whisking until smooth.

After simmering for 1-2 minutes, scatter the mushrooms over the chicken and pour the wine sauce on top. Finally, garnish with chopped parsley.