Coq au Vin

Chicken braised slowly in red wine with bacon, mushrooms and baby onions for a classic rustic French casserole.

Ingredients

• 8 chicken thighs and drumsticks, or 1 chicken jointed
• 110g (4 oz) streaky bacon, cut into strips
• 12 shallots or button onions, peeled
• 225g (8 oz) button mushrooms
• 2 cloves garlic, crushed
• 2 tablespoons plain flour
• 450ml (15 fl oz) red wine
• 150ml (5 fl oz) chicken stock
• 1 bouquet garni (bay, thyme, parsley)
• 2 tablespoons brandy
• 50g (2 oz) butter and 1 tablespoon oil
• Salt and freshly milled black pepper

Directions

1. Heat the butter and oil in a flameproof casserole and brown the chicken pieces all over, then remove and set aside.
2. Fry the bacon, shallots and mushrooms in the same pan until lightly coloured, then stir in the garlic.
3. Return the chicken, pour over the warmed brandy and carefully set it alight to burn off the alcohol.
4. Sprinkle in the flour and stir, then gradually add the red wine and stock, stirring until smooth.
5. Tuck in the bouquet garni, season, bring to a simmer, cover and cook gently on the hob or in a 170C (gas mark 3) oven for about 1 hour 15 minutes until tender.
6. Remove the bouquet garni, check the seasoning and, if the sauce is thin, boil it down to a glossy consistency.
7. Scatter with chopped parsley and serve with mashed potato or crusty bread.

Notes

Adapted from Delia Smith’s coq au vin; flaming the brandy deepens the flavour of the sauce.