Coq au Vin Recipe
Coq au Vinwith pommes voisin
 Prep Time ~25 mins | Cooking Time ~70 mins |
 Approx Cost ~ £14 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ Place the pickling onions in a bowl of cold water for 10 minutes, this makes them easier to peel.
Ingredients
Olive oil
25g unsalted butter
4 rashers thick cut back bacon, or 75g pancetta diced
350g small pickling onions, peeled
6 garlic cloves, sliced
Whole chicken cut into 8 pieces or 8 chicken pieces
2 tablespoons seasoned flour
600ml red wine
1 tablespoon redcurrant jelly
1 bay leaf
1 sprig fresh rosemary
Small bunch flat leaf parsley, finely chopped
Small bunch sage leaves
175g chestnut button mushrooms, wiped
Method
- Heat the oven to 200C / Fan 180C / gas 6.
- Heat 1 tablespoon oil and the butter in a casserole and cook the bacon and onions for 5 minutes until golden, then add the garlic and cook briefly. Remove to a plate on one side.
- Dust the chicken with flour. Fry in the casserole until golden brown.
- Put the bacon, onions and garlic back into the casserole with the wine and redcurrant jelly. Bring to the boil.
- Tie the herbs up together and add to the pan. Season, cover and cook in the oven for 1 hour.
- After 30 minutes add the mushrooms.
- Once the cooking time is finished, remove the chicken, keep warm and boil the remaining sauce for 5 minutes until reduced slightly.
- Serve with potatoes and a green vegetable.