Name: Coq au vin
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 3 tablespoon olive oil; 50 gram butter; 12 eschalots; 350 gram small swiss brown mushrooms (halved or quartered if large); 200 gram speck, rind removed and cut into small strips; 3 cloves garlic, crushed; 1/2 cup (125ml) brandy; 6 chicken thighs on the bone; 6 chicken legs; sea salt and pepper; 1/4 cup (35g) flour; 1 bottle (750ml) burgundy or cabernet merlot; 1 1/2 cup (375ml) chicken stock; 1 1/2 tablespoon dijon mustard; 3 bay leaves; 1/4 bunch thyme tied with twine; 18 baby or dutch carrots, trimmed; 800 gram baby potatoes (halved if large); crusty baguette, to serve

Ingredients

3 tablespoon olive oil

50 gram butter

12 eschalots

350 gram small swiss brown mushrooms (halved or quartered if large)

200 gram speck, rind removed and cut into small strips

3 cloves garlic, crushed

1/2 cup (125ml) brandy

6 chicken thighs on the bone

6 chicken legs

sea salt and pepper

1/4 cup (35g) flour

1 bottle (750ml) burgundy or cabernet merlot

1 1/2 cup (375ml) chicken stock

1 1/2 tablespoon dijon mustard

3 bay leaves

1/4 bunch thyme tied with twine

18 baby or dutch carrots, trimmed

800 gram baby potatoes (halved if large)

crusty baguette, to serve

Method

1.Preheat the oven to 180°C/160°C fan-forced. Heat half the olive oil and butter in an oven-proof pan over medium-high heat.

2.Add the eschalots, mushrooms and speck to pan. Cook for 8-10 minutes until golden, stirring regularly.

3.Add the garlic and brandy and cook for a further 3 minutes, scraping the bottom of the pan to remove any sediment. Remove from the pan into a large bowl.

4.Add the remaining butter and olive oil to the pan. Season the chicken with salt and pepper and brown in 2 batches to avoid overcrowding the pan.

5.Place each browned batch in the bowl with the speck, mushrooms and escholots. Add flour to the pan and cook for 1 minute while stirring.

6.Add the wine, stock, mushrooms, bay leaves and thyme to the pan; stir slowly to disperse the flour through the liquid.

7.Return the chicken, eschalots, mushrooms and speck to the pan along with the carrots and potatoes. Bring to the boil and place in the oven for 1 to 1 1/2 hours until the chicken is meltingly tender.

8.Remove from the oven and skim off any excess fat. Remove thyme and bay leaves and serve with crusty baguette.

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Ingredients

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