Coq au vin (Chicken dish)


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Coq au vin  (Chicken dish)


Coq au vin (Chicken dish)

Recipe by James Martin


Metric and British measurements.
Use one or the other i.e. 25g OR 1oz

25g    1oz       butter
150g      5½oz      shallots, peeled but left whole
5 garlic cloves, crushed
150g     5½oz            streaky bacon, cut thickly
sprig of fresh thyme or a good pinch of dried
350g    12½oz           button mushrooms
500m        16½fl oz        good red wine
500ml     16½fl oz       chicken stock
2 tbsp balsamic vinegar
1 free range chicken, cut into 8 serving pieces, on the bone but skin removed
small bunch flatleaf parsley, chopped
salt and crushed black pepper


 Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots.  

Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.
Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. 

Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through.

For a thicker sauce, remove the chicken once it is cooked and keep warm. 

Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. 

Return the chicken back to the pan.

 Add the parsley, together with the reserved knob of butter.

Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or good bread.


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