Dish of the month - Classic Coq au vinPosted by: Sam Pegg
You can’t beat a classic and they don’t come much more classic than this French-inspired chicken casserole
What’s more, it’s a one-pot wonder and so easy to make.
Leeds Cookery School is a cookery school with a conscience because 100 per cent of their profits go to a charity called Zest who help disadvantaged communities in Leeds. They offer cookery classes and courses suitable for beginners and pros. If you want to find out more about them go to www.leedscookeryschool.org.uk
2 tbsp plain flour seasoned with salt and freshly ground black pepper
1 chicken, cut into 8 pieces, on the bone but skin removed
1 tbsp olive oil
200g round shallots, peeled but left whole
2 garlic cloves, crushed
200g streaky bacon, diced
Sprig of fresh thyme
1 tbsp tomato purée
2 carrots, cut into chunks
250g button mushrooms
500ml red wine
500ml chicken stock
1 tbsp good quality balsamic vinegar
Small bunch flat leaf parsley, chopped
Salt and freshly ground black pepper
1. Place the seasoned flour in a large bowl and add the chicken pieces. Coat the chicken well with the flour, shake off any excess flour and set aside on a plate.
2. Heat a large frying pan, add the oil and butter and fry off the chicken in batches, ensuring they are browned. Set aside on a plate.
3. Heat a thick-bottomed casserole dish on the stove, add the butter and the shallots. Cook until just browned; then stir in the garlic. Add the bacon, thyme and the tomato purée and cook for 2-3 minutes.
4. Add the carrots and mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces and any juices from the plate. Bring the sauce to the boil and then simmer gently for about 40 minutes or until the chicken is tender and cooked through.
5. For a thicker sauce, remove the chicken pieces and keep warm. Boil the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan. Heat through thoroughly.
6. Add the parsley and check the seasoning.
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