A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Serve this with rice or crusty bread to mop up the sauce.
Ingredients
Serves 4
- 8 chicken thighs, skin on
- 150 g streaky bacon, chopped
- 200 g button mushrooms
- A few fresh thyme sprigs
- 300 ml full-bodied red wine
- 200 ml fresh chicken stock
- Core ingredients
- 2 tbsp olive oil
- 4 garlic cloves, bashed
- Sea salt and black pepper
Method
- Heat the oil in a sauté pan over a medium heat. Lightly season the chicken, add it to the pan and brown all over. Remove the chicken from the dish and set aside.
- Add the bacon to the pan and fry until golden, then add the mushrooms and fry for a couple of minutes until golden.
- Return the chicken to the dish and add the thyme, garlic, wine and stock. Bring to the boil then reduce to a simmer, partially cover with a lid, and cook over a low heat for 30 minutes, removing the lid after 20 minutes. The chicken should be very tender and the sauce glossy and a little reduced.
