Monday, 5 October 2009
Coq au Vin
1 Chicken, jointed into 8 pieces
2 tbsp Rapeseed oil
20 Shallots, peeled and left whole
315g Small button mushrooms
150g Pancetta, cut into lardons
2 Garlic cloves, peeled and crushed
2 tbsp Plain flour
400ml Red wine
450ml Chicken stock
1 Bay leaf
1 Sprig Thyme
2 tbsp Parsley, finely chopped
Sea Salt and freshly ground Black Pepper
Preheat the oven to 180 deg C/350 deg F/Gas mark 4. Heat half the oil and butter in a large casserole dish and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
Melt the remaining butter with the oil and the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
In a seperate pan bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme, seasoning with sea salt and black pepper.
Cover the casserole and cook in the preheated oven for one hour.
Serve garnished with parsley with plain boiled potatoes.
Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009