Coq au vin
Chicken legs browned with bacon and simmered in red wine with shallots and mushrooms until tender, in a rich, deep purple sauce.
Method
- 1
Season the chicken pieces well with salt and pepper.
- 2
Heat the oil in the casserole over medium heat and fry the lardons until crisp. Lift out with a slotted spoon.
- 3
Brown the chicken in batches, skin side down first, until the skin is deep golden, then turn to colour the other side. Set aside.
- 4
Add the shallots to the fat and fry, turning, until browned all over. Lift out.
- 5
Melt the butter in the pan, add the mushrooms and fry until golden. Lift out.
- 6
Pour off all but about 2 tablespoons of fat, then stir in the garlic, flour and tomato paste for a minute.
- 7
Add the brandy and let it bubble for a few seconds while you scrape up the browned bits.
- 8
Pour in the wine and stock a little at a time, stirring until smooth, then add the thyme and bay and bring to the boil.
- 9
Return the chicken and lardons, cover and simmer gently over low heat.
- 10
Add the shallots and mushrooms and simmer uncovered until the chicken is very tender and the sauce coats a spoon.
- 11
If the sauce is still thin, lift out the chicken and boil the sauce hard to reduce it, then return the chicken.
- 12
Remove the herb stalks and bay, check the seasoning and scatter with parsley before serving.
Notes
- For deeper flavour, marinate the chicken in the wine with the thyme and bay in the fridge overnight. Pat it very dry before browning and use the wine as above.
- Legs and thighs stay juicy through the long simmer. Breast meat dries out, so leave it for another dish.
- Like most braises, it improves after a night in the fridge. Reheat gently and serve with mash, boiled potatoes or bread.
Equipment
Large flameproof casserole with lid, Slotted spoon, Tongs