Classic Coq au Vin

This french chicken dish is a hearty winter dish.

📝 Ingredients

• 2 Tbsp (30 ml) butter
• 1 Tbsp (15 ml) sunflower oil
• 8 free-range chicken drumsticks and/or thighs
• 12 baby onions, peeled
• 250–300 g smoked pork rashers or streaky bacon, diced
• 250 g Portabellini mushrooms, quartered
• 3 Tbsp (45 ml) cake flour
• 1 C (250 ml) red wine
• 3/4 C (180 ml) prepared chicken stock
• 3 Tbsp (45 ml) port or sherry
• 2 cloves garlic, chopped
• 2 Tbsp (30 ml) tomato paste
• 1 tsp (5 ml) dried thyme
• 3 bay leaves
• salt and freshly milled black pepper to taste
• handful of flat-leaf parsley, chopped

👨‍🍳 Instructions

1. 1Heat the butter and oil in a large heavy-based pot and brown the chicken. Remove the chicken from the pot and keep to one side. Pour off some of the excess cooking oil.
2. 2Sauté the onions and smoked pork rashers in the pot with the reserved oil until the onions begin to brown. Add the mushrooms and sauté for a further 5 minutes. Stir in the flour and add the remaining ingredients, except the parsley. Bring to the boil and return the chicken to the pot. Cover and simmer gently for 45 minutes. Add the parsley and heat through for a minute or two.
3. 3Serve with creamy mashed potatoes.