Coq au vin
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8 pieces free range chicken, on the bone and skin removed
150g whole, peeled shallots
5 cloves garlic, crushed
25g butter
Good pinch of fresh or dried thyme
150g streaky bacon, cut thickly
350g button mushrooms
500ml good red wine
500ml chicken stock
2 tbsp balsamic vinegar
small bunch flatleaf parsley, chopped
salt and crushed black pepper
Cooking Steps
Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned. Add the bacon and thyme and cook for 2-3 minutes.
Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.
Add the parsley, together with a knob of butter. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.
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