Meal: Coq au Vin and Potatoes
Servings: 6
Prep Time: 80 minutes
Ingredients
3 tbsp olive oil
1 tbsp butter
12 shallots
8 oz bacon strips, chopped
3 garlic cloves, finely chopped
6 boneless chicken thighs
3 boneless chicken breasts, halved
1 bottle red wine
salt and ground black pepper
3 sprigs parsley
3 sprigs thyme
3 sprigs sage
1 bay leaf
4 peppercorns
2 tbsp butter, softened
1/4 cup flour
boiled potatoes, to serve
Directions
1. Heat the olive oil and 1 tbsp butter in a large, flameproof casserole,
2. Cook the shallots for 5 minutes or until golden.
3. Increase the heat, add the bacon and garlic, and cook for 10 minutes more, stirring frequently.
4. Use a slotted spoon to transfer cooked ingredients to a plate and reserve.
5. Brown the chicken in the oil remaining in the pan.
6. Return shallots, garlic, and bacon to the casserole and pour in red wine.
7. Tie the parsley, thyme, sage, bay leaf, and peppercorns in a small cheese cloth and add to the casserole.
8. Simmer for 30-40 minutes, until chicken is cooked through.
9. Cream together the remaining 2 tbsp butter and the flour into a smooth paste.
10. Add small lumps of the paste to the bubbling casserole, stirring well until each piece has melted into the liquid before adding the next.
11. After all paste has been added, simmer, stirring constantly, for 5 minutes.
12. Season to taste with salt and pepper.
13. Serve with boiled potatoes.