This is perfect for a dinner party menu idea or simply for a family dinner. Very tasty and easily made in advance. For your chicken I would recommend a trip to the butcher to buy a whole chicken and ask for it to be jointed into 8 pieces. I would suggest this recipe would feed 6 because 2 of the pieces will be quite small.
The wine needs to be a full-bodied hearty wine and the bacon needs to be proper chunky streaky bacon (or pancetta) – ask the butcher. You also need good stock – I use the Tesco Finest Chicken Stock which comes in a pouch.
I have tagged it as “medium” to prepare as it needs attention and care when making it. The secret is to not rush the process – make sure you have a good hour to prep it. Once cooked you can leave it and reheat later or the next day if that suits you.
Dinner Party Coq Au Vin
Ingredients:
- A whole chicken jointed in to 8 pieces (ask your butcher)
- A bottle of full bodied red wine
- 3 tbsp brandy
- 150g smoked streaky bacon or pancetta
- 60g butter
- 2 onions
- 2 carrots
- 3 cloves garlic
- 2 tbsp flour
- Maldon salt and black pepper
- 2 bay leaves
- 6 sprigs fresh thyme
- 500ml good chicken stock
- 200g baby button mushrooms
- 20 baby onions
Directions:
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- Begin by preparing everything. Cut the bacon into small chunks, peel and slice the garlic, roughly chop the onions and carrots and peel the baby onions – leave these whole.
- You will need a large heavy based casserole dish. Add half the butter to the pan and slowly colour the bacon over a medium heat- you don’t want it cooked, just releasing its fat and a golden colour.
- Remove with a slotted spoon and add the chicken pieces – don’t crowd the pan – I had to do mine in three batches. You want them golden rather than brown. Don’t rush them! This might take 15 minutes in total.
- Remove and add the carrots and onions to sweat for a few minutes. Add the garlic and flour and stir for a minute. Add the red wine. stock and herbs, some black pepper and bring to the boil. Be careful on adding salt as the bacon might be quite salty.
- Turn down to a simmer, place a lid on but not quite covering it (so that steam can escape) and let cook for at least an hour. You want the chicken cooked but not falling off the bone.
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- Meanwhile, melt the other half of the butter in a frying pan and fry the baby onions and button mushrooms until golden and add to the pan.
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- Remove the chicken to a dish and let the sauce bubble for 10 minutes to reduce a little. Return the chicken to the pot, check for seasoning and serve.
- This can all be done in advance and reheated later.
Tagged: Bacon, Chicken, Dinner Party, Mushrooms, Prepare Ahead, Recipe, Red Wine, Stew
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