Coq au Vin
The secret of success is to brown the chicken, onion and bacon thoroughly before adding the liquid, to make a rich, glossy sauce.
Serves: 6 to 8
Ingredients
750ml medium to full-bodied French red wine
50g butter
1 tbsp vegetable oil
2 packs Waitrose Fresh British Free-Range Chicken - 4 Drumsticks and 4 Thighs (16 pieces)
1 onion, chopped
200g pack Waitrose Danish Smoked Lardons
4 cloves garlic, chopped
12 shallots, peeled and left whole
Several sprigs of fresh thyme
2 bay leaves
300ml hot chicken stock
250g Waitrose Cup Mushrooms, cleaned and halved
3 tbsp roughly chopped fresh flat leaf parsley
Salt
freshly ground black pepper
Method
- Pour the wine into a medium pan, and boil for about 5 minutes, or until reduced by a third.
- Heat the butter and oil in a large, heavy-based frying pan. Add the chicken and fry for 8-10 minutes, until deep brown, turning frequently (you may need to do this in batches). Set aside. Add the onion and lardons to the pan. Fry for 8 minutes, or until golden.
- Return the chicken to the pan with the garlic, shallots, herbs, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until the thigh juices run clear when pierced.
- Add the mushrooms and cook for 10 minutes. Season, sprinkle with parsley, and serve with mashed potato, green beans and baby carrots.