As the nights get darker and cooler, what could be better than coming home to a delicious, rich and tasty coq au vin. All you need is a baked potato or crusty French bread and a helping of seasonal veg for the perfect culinary cuddle. Serves 4.
- 8 chicken pieces, legs or thighs work well
- 125g streaky bacon rashers cut into strips or lardons
- 8 shallots
- 250g mushrooms, chopped into large chunks
- 30g plain flour
- 300ml chicken stock
- 300ml red wine
- 1 sprig thyme
- 2 bay leaves
- 1 sprig parsley, chopped
- 2 cloves garlic, chopped
- cracked black pepper and sea salt to taste
- Melt the butter and oil in a large casserole dish or oven-proof frying pan on the hotplate. When hot, add the chicken pieces and cook for 10-15 minutes until golden brown. Remove fro the pan and place on kitchen paper to drain excess fat.
- Spoon any extra fat from the pan and add the bacon, onions, and mushrooms and cook on the hotplate until brown, stirring to avoid sticking. Remove from the pan.
- Add the flour and cook for around 5 minutes until lightly browned. Gradually add the stock, then the wine, stirring until smooth. Use a whisk to remove any lumps if necessary.
- Return the chicken, bacon and onions to the pan and add the bay leaf, thyme, parsley, garlic, salt and pepper. Bring to the boil, cover and transfer to the bottom oven at 100ºC and cook for 3-4 hours until cooked through and tender. You can leave in the oven until you are ready to eat.