Coq au vin, simply translated means rooster with wine, now I am not sure how authentic this Bill Granger recipe is, especially as it uses chicken and not rooster, but its easy to prepare and cook, tasty and warming on an autumn evening and an all round crowd pleaser.
Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic. The wine is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au Riesling, coq au Champagne, and so on, this recipe uses white wine, which I feel keeps the sauce nice and light.
A simple supper but brought to the table in a gorgeous serving bowl or dressed beautifully on a serving plate would be equally as welcomed at a dinner party, not only will you delight your guests with some good hearty warming food but the simplicity of this dish means that you can enjoy your guests company and not miss out on all the fun because you are slaving over a hot stove.
1.5kg/3¼lb chicken, jointed (I cheated and brought chicken pieces
150g/5oz diced bacon or lardons
10 French shallots, peeled
a few thyme sprigs
1 rosemary sprig
1 tsp dried chilli flakes
3 tbsp olive oil
250ml/9fl oz white wine
small knob of butter
350g/13oz mixed mushrooms (such as oyster and chestnut), sliced
3 garlic cloves, crushed
small handful chopped fresh flatleaf parsley
Preheat the oven to 220C/430F/Gas 7.
Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper.
Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.
When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.
Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.
Serve dished up on some yummy creamy mash, autumn supper heaven.