Coq au Vin
Serves 2
A casserole for 2 people isn’t any bother to make but it
might be worth doubling the recipe and freezing half for another time. In fact
I think it tastes better when made the day before so you could just make extra
and eat it again the next day – you will see from the pics I had it with polenta the first
day and broad beans the next . By the way, the sauce will turn into jelly after
it’s been in the fridge and there will be a layer of white fat on the top. Just
scrape the fat off with a teaspoon and the stock will turn back to liquid when
you reheat it.
Another thing to point out, the wine will make the chicken
skin go an interesting dark purple! But it still tastes fab.
2 chicken thighs, skin on
2 chicken drumsticks, skin on
Black pepper
1 chicken Oxo cube
1 tbsp olive oil
1 tbsp butter
100g smoked bacon lardons
10 shallots, halved if large
3 cloves garlic, squashed
10 button mushrooms, halved
Small bunch parsley, tied twisted into a knot
1 tsp dried herbs
Few whole peppercorns
1 bay leaf
½ bottle red wine
Water for topping up
Chopped parsley
Preheat oven to 180C. Season the meat all over with pepper
and crumbled Oxo. Heat a sauté pan with oil and butter and brown the chicken
pieces all over. Transfer to a casserole dish. If there is lots of fat left in
the pan drain most of it off.
Put back on the heat and fry the lardons, shallots, garlic
and mushrooms for a few minutes until crisp and browned. Add all the herbs and
peppercorns and pour in the wine. Leave to bubble away for a couple of minutes
then tip over the chicken. Top up with water to cover the meat if needed.
Cook for 1 hour until meat is tender and the sauce is rich.
Sprinkle with parsley and serve with crusty bread, rice or polenta.
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