Tony’s Cracking Coq au Vin

Ingredients

• 1.5kg bone-in, skin-on chicken thighs and drumsticks

• Salt

• Black pepper

• 150g streaky bacon Lardons

• 250g peeled whole shallots.

• 300g button Mushrooms wiped clean

• 1 large carrot, peeled and Diced 2 cm

• 4 cloves garlic finly chopped

• 1 tbsp. tomato puree

• 2 tbsp. plain flour

• 2/3 bottle red wine

• 200 ml chicken stock ( fine from a cube if you don’t have fresh )

• Small bunch thyme

• 3 tbsp. butter

• Chopped parsley

Instructions

1. Preheat the oven to 175°C. Season the chicken all over with salt and pepper, and dust with flour.

2. In a large casserole pan over medium heat, add lardons and cook until crispy. Using a slotted spoon, remove lardons to a plate.

3. To the same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate.

4. To the same pot, add mushrooms, shallots, and carrots and cook for about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato puree until vegetables are coated. Slowly pour in wine, stock, and bring to boil and simmer for 5 mins.

5. Return the chicken and half the bacon to the pot. Add thyme, season with salt and pepper and bring to a boil.

6. Once boiling, cover with the lid and place in the oven. Cook until chicken is cooked. Remove chicken from pot and place on a plate to keep warm.

7. Return the pot to the stove over medium heat, bring to boil simmer for 10 mins then add in butter and bacon and parsley.

8. Serve chicken with the sauce poured over.

Enjoy!! And make sure to tag @McTSingh in photos of your Coq au Vin on social media! 📷