Coq au Vin





1.5kg/3-1/4lb chicken, jointed 
(I used two large chicken breasts
with wing joint attached)
150g/5oz diced bacon or lardons
  ( I used a thick slice of side
pork)
10 French shallots, peeled
a few thyme sprigs
1 rosemary sprig
1 tsp dried chilli flakes
3 tbsp olive oil
250ml/9fl oz white wine
small knob of butter
350g/13oz mixed mushrooms (such as oyster and chestnut), sliced
3 garlic cloves, crushed
small handful chopped fresh flat leaf parsley

.
My NOTES: Heated oven to 450°.  I added the side pork and shallots to a cast iron
skillet with a drizzle of oil and roasted until the pork started
to crisp up and the shallots started to get golden.  Then I added
the chicken on top along with the other ingredients as mentioned
below and roasted for 20 minutes before adding the white wine and
I also added a little chicken broth.

For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange
the chicken pieces in a large roasting tin and scatter with the
bacon, shallots, thyme, rosemary and chilli flakes. Season, to
taste, with sea salt and freshly ground black pepper.

Drizzle the contents of the roasting tray with two tablespoons of
the olive oil and roast in the oven for 20 minutes.

When the chicken has been roasted, add the wine to the tin and
cook for another 20-25 minutes. Remove from the oven.

Heat the butter and remaining tablespoon of oil in a large frying
pan over a medium heat. When the butter is foaming, add the
mushrooms and garlic and fry for 3-5 minutes.   Tip the mushrooms
and garlic into the tin and scatter with the parsley.

MY NOTES: Saute the sliced mushrooms until turning golden.  Add
the minced garlic and cook for a minute.  Dust with a little
flour, cook another minute or two and add some of the juices from
the skillet and a little more chicken broth.  Pour mushroom
mixture over chicken , sprinkle with chopped  parsley and serve





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