Coq au vin

By: Linda Jones, Paul Jones
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

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.
Preheat the oven to 160°C.
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.
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.
Garnish with thyme and serve on a bed of mashed potato.

Tags:: alimentari

Coq au vin

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