Coq au vin recipe (with video) | Good Food

Coq au vin in dish

1½ tbsp olive oil
3 rashers (100g) dry-cured, smoked back bacon
fat trimmed, chopped
12 small shallots
peeled
2 free-range chicken legs
(460g), skin removed
4 free-range chicken thighs
with bone and skin (650g), skin removed
2 free-range, skinless, boneless chicken breasts
(280g)
3 garlic cloves
finely chopped
3 tbsp brandy
or Cognac
600ml red wine
150ml good-quality chicken stock
2 tsp tomato purée
3 thyme sprigs
2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
small handful chopped flat-leaf parsley
to garnish

For the mushrooms

1½ tbsp olive oil
250g chestnut mushrooms
halved if large

For the thickener

Method

step 1
Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
step 2
Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
step 3
Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
step 4
Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
step 5
Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
step 6
Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
step 7
Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
step 8
Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
step 9
Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
step 10
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
step 11
To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
step 12
Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
step 13
Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.