Coq au vin

A French braise where chicken cooks slowly with red wine, bacon, shallots, and mushrooms until the sauce turns dark, glossy, and deep.

• 8 chicken thighs, bone-in and skin-on
• 30 g butter
• 140 g bacon or pancetta, diced
• 300 to 400 g small shallots or pearl onions
• 2 large carrots, cut into chunky pieces
• 2 garlic cloves, crushed
• 3 tbsp plain flour
• 1 tbsp tomato puree
• 300 ml chicken stock
• 600 ml red wine
• 2 bay leaves
• 1 thyme sprig
• 300 g small mushrooms
• Chopped parsley, optional
• Mashed potatoes or buttered tagliatelle to serve

Method

1. 1
   Season the chicken. Brown it skin-side down first in half the butter until the skin is deeply golden, then turn and colour the other side briefly.
2. 2
   Transfer the chicken to a lidded casserole or similar pot. Crisp the bacon in the same pan and add it to the pot too.
3. 3
   Cook the onions and carrots in the fat for a few minutes until starting to colour. Add the garlic and cook briefly.
4. 4
   Sprinkle over the flour, stir well, then add the tomato puree and let it cook for a minute.
5. 5
   Pour in the stock and wine, bring to the boil, and scrape up the browned bits from the pan.
6. 6
   Pour the liquid over the chicken, add the bay leaves and thyme, then simmer with the lid on until the chicken is very tender, about 1 1/2 to 2 hours depending on method.
7. 7
   Fry the mushrooms in the remaining butter while the stew cooks, then stir them in near the end. Taste and adjust the seasoning.
8. 8
   Scatter over parsley if you like and serve with mashed potatoes or buttered pasta.