Coq au vin

Ingredients

• 1.5 tbspOlive oil
• 100 gBacon
• 180 gShallot
• 460 gChicken thigh
• 650 gChicken thigh
• 280 gChicken breast
• 3 pcsGarlic clove
• 45 mlBrandy
• 600 mlRed wine
• 150 mlChicken broth
• 10 gTomato paste
• 3 sprigThyme
• 2 sprigRosemary
• 2 pcsBay leaf
• 10 gParsley
• 250 gMushroom
• 16 gFlour
• 5 gButter
• 1 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Pat the chicken dry with kitchen paper. Peel the shallots. Finely chop the garlic. Dice the bacon. Chop the parsley. Prepare thyme and rosemary sprigs.
   • Mix the flour with 1 tbsp olive oil and the butter in a small bowl (for thickening later).
2. 2

   Fry bacon and shallots

   • Heat 1 tbsp olive oil in a large heavy-based pan. Fry the diced bacon until crisp. Remove and drain on kitchen paper.
   • Add the shallots to the same pan and fry for 5–8 minutes until browned. Remove and set aside with the bacon.
3. 3

   Brown the chicken

   • Pour the remaining oil into the pan. Brown the chicken in batches for 5–8 minutes until nicely colored. Remove and set aside.
4. 4

   Deglaze and simmer

   • Fry the garlic briefly, then pour in the brandy and scrape the bottom of the pan. Let the alcohol sizzle away.
   • Return the legs and thighs to the pan, add some wine and scrape again. Stir in the rest of the wine, stock and tomato purée. Add the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots.
   • Cover and simmer gently for 50–60 minutes. Add the breasts partway through so they don't dry out.
5. 5

   Cook mushrooms and finish

   • Shortly before serving, heat 1 tbsp oil in a non-stick pan and fry the mushrooms until golden. Keep warm.
   • Remove the chicken, shallots and bacon to a warmed serving dish and discard the bouquet garni. Bring the cooking liquid to a simmer and whisk in pieces of the flour-oil-butter mixture until the sauce thickens. Pour the sauce over the chicken and scatter the mushrooms and parsley on top.