This classic French dish is winter’s comfort food. A favourite to cook.
Ingredients:
- 1 tsp plain flour
- 2kg good-quality chicken, jointed in 10 pieces
- 175g butter
- 1 white onion, roughly chopped
- 225g smoked streaky bacon, cut into lardons
- 500ml red wine
- 50ml brandy
- 2 garlic cloves, lightly crushed
- 3 bay leaves
- 4 sprigs fresh thyme
- 1kg potatoes
- 200ml double cream
- 100g silver skin onions, left whole
- 200g mushrooms
- Salt, fresh ground black pepper
Method:
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Sprinkle flour on plate, dredge chicken pieces, coat thoroughly
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Heat 50g butter in a large oven-proof casserole over high heat
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When butter is foaming, add chicken pieces skin-side down
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Fry for 3 minutes until browned on each side
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Remove chicken pan, add chopped white onion
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Fry for 2 minutes
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Return chicken to pan, add bacon lardons
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Fry for 2 minutes until starting to crisp
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Pour in red wine, brandy
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Add garlic, bay leaf, thyme, bring mixture to the boil
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Reduce heat until mixture is simmering for 1 hour, chicken tender
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While chicken cooks, bring potatoes to boil in salted water
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Reduce heat, simmer potatoes for 15 minutes until tender
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Mash potatoes, beat in 100g of remaining butter, all of the cream
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Season to taste with salt, fresh ground black pepper
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When chicken is tender, heat remaining butter over medium heat
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Add silver skin onions, button mushrooms
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Fry until golden-brown, stir into the coq au vin
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Ladle coq au vin with a dollop of mashed potatoes
- Serve hot