Coq au Vin

• Olive Oil1½ tbsp + extra for mushrooms
• Dry-cured Bacon, chopped3 rashers (100g)
• Small Shallots12
• Chicken Legs2 (460g)
• Chicken Thighs4 (650g)
• Chicken Breasts2 (280g)
• Garlic, finely chopped3 cloves
• Brandy or Cognac3 tbsp
• Red Wine600ml
• Chicken Stock150ml
• Tomato puree2 tsp
• Thyme, Rosemary, Bay leaves3 sprigs, 2 sprigs, 2 leaves
• Chestnut mushrooms250g
• Plain flour2 tbsp
• Butter1 tsp
• Parsley, choppedGarnish

Steps · tap to check off

1. 1Fry bacon in oil until crisp; remove. Brown shallots in the same pan for 5-8 minutes; remove. 5:00
2. 2Brown chicken pieces in batches for 5-8 minutes until golden; remove and set aside. 5:00
3. 3Briefly fry garlic, then add brandy to deglaze the pan until mostly evaporated.
4. 4Return legs and thighs to pan. Stir in wine, stock, tomato puree, herbs, bacon, and shallots.
5. 5Add chicken breasts, cover, and simmer gently for 50-60 minutes. 50:00
6. 6Fry mushrooms in a separate pan until golden; keep warm.
7. 7Transfer chicken and vegetables to a dish; discard herbs. Whisk flour, butter, and a little oil into the boiling sauce to thicken.
8. 8Simmer sauce for 2 minutes, pour over chicken, top with mushrooms and parsley. 2:00