Coq Au Vin is a traditional French dish made of chicken pieces cooked in wine with mushrooms and bacon. Why not treat yourself and your family to a little french tonight?
- 1 tbsp (15ml) olive oil
- 250g shallots, peeled
- 125g streaky bacon, chopped
- 3 carrots, peeled and roughly chopped
- 3 celery sticks, finely sliced
- 2 sprigs thyme
- 2 bay leaves
- 250g wild mushrooms, torn
- 2 tbsp (30ml) tomato paste
- 3 tbsp (45ml) flour
- salt and freshly ground pepper
- 16 chicken pieces
- 1 bottle (750ml) red wine
- 3 cups (750ml) chicken stock
- Heat olive oil in a heavy based casserole pot and brown shallots, bacon, carrots and celery.
- Add thyme, bay leaves and wild mushrooms and sauté for a few minutes or until all moisture has evapourated.
- Add tomato paste and flour and stir to coat.
- Season chicken with salt and freshly ground pepper and add to casserole.Pour in wine and stock, cover and cook for about 30-40 minutes or until chicken is cooked and meat is tender.
- Remove chicken from pot and keep warm. Cook sauce, uncovered, until reduced by half and has thickened slightly.
- Return chicken to pot and re-heat.
- Garnish with chopped parsley and serve with creamy mash potato.
Tip on how to peel shallots: Place shallots in boiling water for 5 minutes then drain and when cool enough to handle, skins should peel off easily.