Rooster in Wine (Coq au Vin)
With Bastille Day fast approaching why not celebrate with this French classic. The flavours of this slow-cooked chicken in red wine with bacon and mushrooms make for a perfect winter feast.
- 3 tbsp olive oil
- 1.6 kg chicken, jointed
- 6 rashers smoked streaky bacon, cut into 2 cm pieces
- 1 onion sliced
- 750 ml red wine
- 2 cups chicken stock
- 1 bay leaf
- 2 parsley stalks
- 4 sprigs of thyme
- 2 tsp garlic finely grated
- 1 tbsp flour
- 1 tbsp soft butter
- 200 gm white button mushrooms, quartered
- ¼ cup chopped parsley
Preheat oven to 160°C. In a large fry pan heat the oil, season the chicken with salt and cook until golden, transfer to a plate and keep warm. Fry the bacon and onions for 5 minutes until golden.
Add the red wine, chicken stock, herbs and garlic, then season to taste with a little more salt and freshly ground black pepper. Bring to the boil, cover with a tight fitting lid and place in the oven for 1 hour.
Remove the chicken, onions and bacon, cover with foil and keep warm. Strain the cooking liquid through a fine sieve and throw away the herbs. Boil the sauce until it reduces by half, then mix the 1 tbsp of soft butter with the 1 tbsp flour to form a paste. Whisk small pieces of the paste into the sauce to thicken it.
Heat an additional 2 tbsp olive oil in a frying pan over a high heat, add the mushrooms and fry for 3 minutes until golden and caramelised, season with salt.
To serve, heat the chicken, bacon, onions and mushrooms in the sauce. Cook for 5 minutes, turning to coat and thoroughly heat through. Sprinkle over chopped fresh parsley and serve with a bowl of rich creamy mashed potatoes on the side.