Rich and Smokey Coq Au Vin
- Zephanie Cole
- Jan 17, 2016
- 2 min read
A delicious french classic with some smokey twists. Stay warm this winter and tuck in!
Ingredients:
4 Organic Chicken Thighs
Splash of Rapeseed Oil
Tbsp of White Flour
5 Shallots
3 Cloves of Garlic
8-10 Button Mushrooms
5 Sprigs of Fresh Thyme
2 Sprigs of Rosemary
500ml of Red Wine
1/2 Tsp of Smoked Paprika
4 Rashers of Beechwood Smoked Streaky Bacon
1 Cube/Stock Pot of Chicken Stock
Generous dose of Cracked Black Pepper
Sprinkle of Salt to taste
Method:
Begin by rubbing a small amount of flour evenly onto each thigh, while a pan heats up on a medium heat with a dash of oil. When the pan is hot, carefully place the thighs onto the heat, skin down. Let him sizzle for about six to seven minutes or until the skin has turned very crispy and golden. Then set aside.
Next, in a large casserole pan, add halved shallots, halved mushrooms, crushed garlic, smoked paprika and diced bacon rashers, all with about a tablespoon of oil. Allow them to soften slightly on a low heat, being very careful not to let the garlic catch and burn, as it will turn bitter. Then add the thyme and rosemary and give it a good stir.
Place the chicken thigs in the casserole dish and nestle them snugly amongst the shallots, bacon and mushrooms. Then pour in all the red wine in at once and crumble in or stir in the chicken stock.
Bring the entire mixture to the boil and let it bubble for about five to six minutes, then bring it right down to a simmer. Add a generous dose of black pepper and a little salt and then replace the lid.
Leave the dish to cook gently for about thirty minutes, giving you plenty of time to prep some potato mash, a variety of vegetables such as green beans and baby carrots.
After about half an hour, the chicken should be soft and fully soaked in red wine flavour. Spoon the chicken into a deep dish on top of a bed a mash and then cover with lots of sauce and vegetables. Garnish with a littled reserved thyme and you're ready to tuck in.
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