Coq au vin, or chicken in wine, is one of the great French classics. It is often found on the menus of French restaurants, but it’s also an easy, warming dish to prepare at home.
Ingredients (Serves 4)
4 chicken Maryland pieces (legs and thighs)
3 rashers bacon, rind removed and chopped
16 pearl onions, peeled
olive oil
2 tablespoons flour
1 tablespoon tomato paste
1 cup chicken stock
16 closed or button mushrooms
fresh parsley, chopped
black pepper, freshly ground
Marinade
6-7 sprigs fresh thyme
2 cloves garlic, finely chopped
1/2 bottle red wine
Method
1. Combine the marinade ingredients and the chicken in a large bowl and cover with plastic. Marinate in the fridge overnight.
2. Next day, put the bacon in a large, ovenproof pot and brown over a medium heat. Remove the bacon, then add the onions and cook until browned. (Tip: you may need to add a splash of olive oil to make sure they brown evenly.)
3. Remove the onions, then sprinkle in the flour, stirring constantly to lift up the caramelised pieces, and cook for about 3 minutes.
4. Stir through the tomato paste and the chicken stock. Bring to the boil.
5. Add the chicken, marinade, onions and bacon. Stir through and cover. Place in an oven preheated to 200°C and cook for 30-35 minutes.
6. Remove the pot from the oven, put it back on the cooktop and add the mushrooms. Cover and cook for a further 15 minutes. Serve garnished with parsley and ground black pepper, accompanied by your favourite vegetables.