Sat, 3 February 2018
Chef Caroline Gray, editor of Easy Food Magazine, shares this delicious recipe!
Coq Au Vin
(serves 6)
ingredients:
2 tbsp olive oil
120g lardons or smoked streaky bacon, diced
5 chicken legs
5 chicken thighs
Salt and black pepper
200g carrots, peeled and chopped
4 shallots, quartered
3 garlic cloves, chopped
2 tbsp plain flour
1 tbsp tomato purée
1 x 375ml bottle of dry red wine (such as Burgundy)
250ml chicken stock
10 fresh thyme sprigs
1 bay leaf
200g pearl onions
200g baby button mushrooms
Method:
1. Heat the oil in a heavy casserole dish over a medium-high heat. Cook the lardons for two minutes until crisp. Remove to a plate and set aside.
2. Season the chicken and cook in the pan for a few minutes, turning frequently, until browned on all sides. Remove from the pan and set aside.
3. Add the carrots and shallots and season with salt and pepper. Cook for 10 minutes until the onions are lightly browned.
4. Add the garlic and cook for another minute. Return the chicken and bacon to the pan and any juices that have collected on the plate.
5. Sprinkle in the flour, turning so everything is lightly coated and the flour is absorbed by the sauce. Stir in the tomato purée.
6. Add the wine, chicken stock, thyme and bay leaf and bring to a simmer.
7. Cover with a tight fitting lid and simmer over a medium heat for 30-40 minutes until the chicken is cooked through.
8. Add the onions and mushrooms to the pot and simmer another 15 minutes. Remove the thyme stems and bay leaf and serve with roast or mashed potatoes.
