Coq au vin

ingredients

• Coq auvin

  • 6 clove garlic, bruised with back of knife
  • 3 bay leaves
  • few large thyme sprigs
  • 12 whole black peppercorns
  • few sprigs of parsley, leaves and stalks separated
  • 3 tablespoon olive oil
  • 50 gram butter
  • 1 onion, sliced
  • 400 gram swiss brown mushrooms, halved
  • 3 celery stalks, chopped
  • 400 gram bacon, rind removed, cut into thick strips
  • 2/3 cup brandy
  • 1.8 kilogram free-range chicken, cut into 4 portions
  • sea salt
  • cracked black pepper
  • 1/3 cup flour
  • 750 millilitre (1 regular bottle) cabernet merlot or other rich red wine
  • 2 cup chicken stock
  • 3 tablespoon wholegrain mustard
  • 1 bunch baby carrots, trimmed, washed
  • 600 gram baby potatoes (unpeeled)
  • crusty baguette, to serve

method

• Coq auvin

  • 1

    Preheat oven to 160°C (140°C fan). Place garlic, bay leaves, thyme, peppercorns and parsley stalks on muslin or cheesecloth and tie with twine to form a parcel (bouquet garni).

  • 2

    In an ovenproof saucepan, heat half the oil and butter over medium-high heat. Add onion, mushrooms, celery and bacon and cook 15 minutes, stirring occasionally. Add brandy and scrape bottom of pan with wooden spoon to deglaze. Reduce by half. Transfer to bowl and set aside.

  • 3

    In the same saucepan, heat remaining butter and olive oil. Season chicken with salt and pepper. Brown chicken, skin side down, for a few mins until golden (you may need to do this in batches). Transfer to bowl with mushrooms. Add flour to fats and juices in pan and cook, stirring, 1-2 mins.

  • 4

    Add wine, stock and mustard to pan and stir well to incorporate. Return chicken and mushroom mix to pan and add carrots, potatoes and bouquet garni. Bring to a simmer, transfer to oven and cook, uncovered, for 2 hours until chicken is tender and falling off the bone.

  • 5

    Remove from oven and skim off any excess fat. Discard bouquet garni. Garnish with parsley leaves and serve with crusty baguette.