Coq au vin

 

Coq au vin 

Preparation Time

10 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 8 small chicken thigh cutlets (skin on)
• 25g butter
• 8 eschalots, peeled, halved
• 6 rashers middle bacon, trimmed, chopped
• 3 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 1 dried bay leaf
• 4 fresh thyme sprigs
• 300g button mushrooms, halved
• Crusty bread, to serve

Method

1. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
2. Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
3. Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
4. Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.

Notes

You could use swiss, small-field brown mushrooms instead of button mushrooms.