Coq Au Vin

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This recipe pre-dates my 5 Ingredients philosophy.

Coq Au Vin

From Stonesoup

I chose to use spatchcocks for this recipe because they are just so cute but you could either use a larger chicken or chicken pieces as long as they are on the bone.

The idea for cooking the mushrooms and speck separately and then serving on top came from Karen Martini. It makes a difference as you get the mushroom and smoky bacon flavours separate from the delicious winey sauce making every bight a different adventure.

Serves 4
3 spatchcock (approx 500g each), cut into 4 pieces
2T olive oil
6 baby onions, peeled and halved
2 bay leaves
4 sprigs thyme
1 bunch baby carrots
6 cloves garlic, peeled & smashed
1 stick celery, diced
3T tomato paste
2C red wine
1C chicken stock
100g smoked spec, or bacon cut into batons
180g small button mushrooms, halved
2T olive oil, extra
handful flat leaf parsley, leaves picked
crusty sourdough baguette, to serve

1. Preheat oven to 150C. Meanwhile heat oil in a large stove top proof casserole dish and brown the chicken on all sides over medium high heat until golden. Remove chicken and add onion. Cook for 10 mins over low heat, then add garlic and cook for another minute or two.

2. Add bay leaves, thyme, carrots, celery, tomato paste, wine and stock and bring to a simmer. Bake uncovered for 1hr to 1.5hrs or until chicken is well cooked and the sauce has slightly reduced. Season the sauce.

3. Heat extra oil in a small frying pan over high heat and cook bacon for a few minutes. Add mushrooms and continue to cook stirring occasionally until bacon is crispy and browned and the mushrooms are golden and cooked through.

4. Divide chicken and sauce between 4 plates. Top with parsley leaves and the bacony mushroom mixture. Serve with crusty sourdough bread and a bottle of red. We had a very un-french bottle of cab franc from the Napa which worked a treat.