- Serves Four
Classic Coq au Vin
1 whole large free-range or corn-fed chicken (around 1.5kg), cut into 8 portions, or 8 chicken thighs
6 tablespoons vegetable oil
200g button mushrooms, halved
200g shallots, peeled
6 garlic cloves, crushed and chopped
200g pancetta, cut into 1cm cubes
3 tablespoons plain flour
500ml chicken stock
2 thick slices of white bread, cut into 1cm cubes
1 tablespoon sea salt
¼ bunch of flat leaf parsley, roughly chopped
Salt and freshly ground black pepper
For the marinade
1 bottle medium bodied red wine
1 onion, chopped
1 large carrot, cut in to 1cm rounds
1 large leek, cut in to 1cm rounds
3 bay leaves
2 sprigs of fresh thyme
Place all marinade ingredients in a large bowl or saucepan.
Add the chicken portions, making sure they are submerged in the marinade. Cover with Clingfilm and refrigerate for 24 hours.
Next day, strain the chicken through a colander, keeping the marinade (the liquid and the vegetables) to one side.
Pour 2 tablespoons of oil into a large flameproof casserole and place over a high heat until smoking. Carefully add all the chicken, season and seal until golden brown, then carefully remove and keep to one side.
Place the casserole pan back over a high heat, add 3 tablespoons of oil, the chopped onion, carrot and leek from the marinade, and the mushrooms, shallots, garlic and pancetta. Sweat for around 5 minutes.
Stir in the flour, then add the chicken stock and remaining marinade with the thyme and bay leaves. Bring to the boil, add the chicken, then simmer for 45minutes until the liquid had reduced by around one-third (this should give you the correct consistency). Season to taste.
Preheat the oven to 160C/Gas mark 3.
Cover the casserole with a tightly fitting lid and transfer to the preheated oven. Cook slowly for 1 ½ hours.
Before serving, heat a frying pan over a medium heat, add 1 tablespoon of oil and the butter and allow to froth. Add the cubed bread and toss until golden brown, then add the sea salt and parsley. Spoon the croutons over the top of your bubbling chicken. Serve with mustard mashed potato.