Coq au vin

Coq au vin

By
From
Cooking from the Heart
Serves
6-8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6-8 chicken thighs, with the skin and on the bone
plain flour, for dusting
oil and butter, for pan-frying
10 baby onions, peeled
1 leek, sliced, white part only
4 garlic cloves, sliced
150g button mushrooms, cut in half
splash cognac
1 1/2 cups dry white wine
2 cups chicken stock
6 fresh sage leaves
1 tablespoon fresh tarragon
1 tablespoon fresh thyme
3 bay leaves

Method

  1. Preheat the oven to 180°C.
  2. Coat the chicken in the flour. Heat the oil and butter in a heavy-based casserole dish over medium heat and lightly fry the chicken on both sides until golden. Remove the chicken from the dish and set aside.
  3. In the same pot, brown the baby onions, then remove and set aside.
  4. Sauté the leek, garlic and mushrooms in the pot for a few minutes, then add the Cognac and wine and stir well to deglaze the pan.
  5. Return the chicken and onions to the pot, then add the remaining ingredients. Season with sea salt and freshly ground black pepper.
  6. Put the lid on and bake for 1 hour, or until the chicken is tender.
  7. Serve with steamed baby potatoes, carrots and peas.
Tags:
Jewish
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