Coq au Vin

Ingredients

• Chicken thighs and legs 1.2 kg
• Dry red wine (Burgundy) 750 ml
• Smoked bacon or lardons 150 g
• Button mushrooms 250 g
• Pearl onions 200 g
• Onion 1, chopped
• Carrot 1, sliced
• Garlic 3 cloves
• Tomato paste 1 tbsp
• Plain flour 2 tbsp
• Butter 40 g
• Chicken stock 250 ml
• Bouquet garni (thyme, parsley, bay) 1
• Salt and black pepper to taste

Instructions

1. 1

   Season the chicken and brown it well in butter in a heavy pot, then set aside.

2. 2

   Fry the bacon, pearl onions and mushrooms until golden and reserve; soften the chopped onion, carrot and garlic in the same pot.

3. 3

   Stir in the tomato paste and flour, cook 1 minute, then pour in the red wine and stock and scrape up the browned bits.

4. 4

   Return the chicken and bacon, add the bouquet garni, cover and simmer gently for about 60 minutes until the chicken is very tender.

5. 5

   Add the browned mushrooms and pearl onions and cook a further 15 minutes.

6. 6

   Remove the chicken and reduce the sauce until glossy and slightly thickened; discard the bouquet garni.

7. 7

   Return the chicken to the sauce, adjust the seasoning and serve hot.