Coq Au Vin
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 13
1.6 kg free-range chicken, whole, cut into 8 pieces
500 ml red wine
2 thyme sprigs
2 fresh bay leaves
3 garlic cloves, thinly sliced
125 ml olive oil
500 g button mushrooms
12 shallots
1 carrot, large, finely diced
2 stalks celery, finely diced
50 g kaiserfleisch, cut into thin slices
125 ml beef stock
mashed potato
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Method 6
Place the in a large bowl and cover with the , , and half of the . Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 160°C.
Heat the in a large casserole dish over high heat. Season the then sear, in batches, until golden brown (reserve the marinade). Set aside on a plate.
Reduce the heat to medium and cook the , , , and for 5–6 minutes until lightly coloured. Stir in the remaining and cook for 1 minute.
Deglaze the pan with the reserved marinade and the and . Add the chicken and bring to the boil. Cover and place in the oven for 1 hour.
Garnish with and serve on a bed of mashed potato.
