Coq au vin

Coq au vin

By
From
Alimentari
Serves
6
Photographer
Lauren Bamford

This might sound complicated and fancy but it’s an easy and simply unbeatable Sunday lunch, and delicious on a cold wintery night with your favourite glass of red. Don’t be tight with the wine you use for cooking – the darker and richer the better.

Ingredients

Quantity Ingredient
1.6kg whole free-range chicken, cut into 8 pieces
500ml red wine
2 thyme sprigs, plus extra to garnish
2 fresh bay leaves
3 garlic cloves, thinly sliced
125ml olive oil
500g button mushrooms
12 shallots
1 large carrot, finely diced
2 celery stalks, finely diced
50g kaiserfleisch or other bacon, cut into thin slices
125ml see method for ingredients
125ml beef stock
mashed potato, to serve

Method

  1. Place the chicken in a large bowl and cover with the wine, thyme, bay leaves and half of the garlic. Cover and refrigerate for at least 3 hours or overnight.
  2. Preheat the oven to 160°C.
  3. Heat the oil in a large casserole dish over high heat. Season the chicken then sear, in batches, until golden brown (reserve the marinade). Set aside on a plate. Reduce the heat to medium and cook the mushrooms, shallots, carrot, celery and kaiserfleisch for 5–6 minutes until lightly coloured. Stir in the remaining garlic and cook for 1 minute.
  4. Deglaze the pan with the reserved marinade and the chicken and beef stocks. Add the chicken and bring to the boil. Cover and place in the oven for 1 hour.
  5. Garnish with thyme and serve on a bed of mashed potato.
Tags:
alimentari
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