RECIPE – Coq au Vin

Coq au Vin

Ingredients

  • 2 tbsp extra virgin olive oil
  • 150g pancetta, diced (Nicolas & Co)
  • 8 chicken thigh cutlets or drumsticks
  • Salt and cracked black pepper
  • 1 brown onion, diced
  • 4 garlic cloves, sliced
  • 3 carrots, cut into chunks
  • 60ml brandy or Cognac
  • 750ml Pinot Noir or dry red wine
  • 500ml chicken stock
  • 2 tbsp tomato paste
  • 1 tsp brown sugar
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves (or 1 dried bay leaf)
  • 300g brown mushrooms, halved
  • 2 tbsp softened butter
  • 2 tbsp plain flour
  • Fresh parsley, to serve

Coles Supermarket for all other ingredients 

Method

  1. Heat the olive oil in a large heavy-based casserole dish or Dutch oven over medium heat. Add the diced pancetta and cook until golden and crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Season the chicken generously with salt and pepper. Increase the heat to medium-high and brown the chicken in batches, skin-side down only, until deeply golden and crisp. Remove and set aside.
  3. Add the onion, garlic and carrots to the pot with the chicken and pancetta fat. Add the thyme sprigs and bay leaves and stir to combine.
  4. Pour in the brandy and cook for a minute or two to allow the alcohol to evaporate. Alternatively, carefully ignite the brandy and allow the flames to subside naturally.
  5. Add the red wine, chicken stock, tomato paste and brown sugar. Bring to the boil, then reduce to a simmer.
  6. Return the chicken to the pot, cover and cook for 35 to 40 minutes, or until the chicken is tender and cooked through.
  7. Add the halved mushrooms and reserved pancetta to the pot and continue cooking for a further 10 minutes.
  8. In a small bowl, combine the softened butter and flour to form a smooth paste. Stir into the sauce until thickened.
  9. Remove the chicken from the pot and set aside. Simmer the sauce uncovered for 10 minutes to allow it to reduce slightly and concentrate in flavour.
  10. Return the chicken to the sauce and gently coat in the thickened sauce.
  11. Serve with creamy mashed potato, polenta or plenty of crusty bread, finished with fresh parsley


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