Coq au Vin

Method

1. 1
   • chicken thigh 8
   • bacon 150 g
   • olive oil 2 tbsp

   Brown the bacon and chicken — Heat the olive oil in a heavy casserole and fry the bacon until crisp, about 5 minutes. Remove and set aside. Season the chicken thighs, then brown them in the fat on both sides for 8 minutes total.

   ⏱8 min
2. 2
   • button mushroom 250 g
   • shallot 12
   • garlic 3
   • wheat flour 2 tbsp
   • tomato paste 2 tbsp

   Sauté the mushrooms and shallots — Add the shallots, mushrooms, and garlic and sauté for 8 minutes until golden. Stir in the flour and tomato paste and cook for 1 minute.

   ⏱8 min
3. 3
   • bacon 150 g
   • red wine 7½ dl
   • chicken stock 2½ dl
   • bay leaf 2
   • fresh thyme 3

   Simmer in red wine — Return the chicken and bacon to the pot, pour in the red wine and chicken stock, and add the bay leaves and thyme. Bring to a simmer, cover, and cook gently for 70 minutes until the chicken is tender and the sauce has thickened.

   ⏱1 hr 10 min
4. 4
   • bay leaf 2
   • fresh thyme 3
   • fresh parsley 3 tbsp

   Season and garnish to serve — Discard the bay leaves and thyme stalks, adjust the seasoning, and scatter with parsley before serving with crusty bread or mashed potato.