Coq au Vin

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Ingredients

• 500g boneless chicken thighs
• 3/4 tsp salt
• 1/2 tsp pepper
• 7 tbsp plain all-purpose flour
• 3 – 4 tbsp olive oil
• 150g bacon, diced
• 3 garlic cloves, finely minced
• 50g tomato paste
• 1 bay leaf
• 3 sprigs of thyme
• 750 ml chicken stock
• 750 ml / 3 cups dry red wine
• 16 baby onions or pickling onions
• 400g small button mushrooms
• Salt and black pepper to season
• Chopped fresh parsley for garnish
• Serve with your choice of mashed
  potatoes, rice, or pasta.

Notes

• Active Time: 15 mins
• Total Time: 1hr 45 mins
• Serves: 4-5

Method

Season the uncooked chicken with salt and pepper and toss in the flour so that the pieces are nicely coated with flour.

In a heavy based pot over a medium high heat, brown the chicken pieces in a little olive oil. Set aside.

In the same pot, brown the diced bacon, add the garlic and tomato paste and stir while the flavours infuse. Stir vigorously to make sure nothing sticks to the bottom of the pot.

Add the stock and the red wine, as well as the thyme and the bay leaf. Stir well.

Add the onions and then the chicken pieces. Bring to a boil, then lower the temperature and add the mushrooms.

Allow the stew to simmer for 30 to 45 minutes, stirring occasionally, allowing the sauce to reduce. Taste sauce and add salt and pepper if needed.

If you have time, let the stew rest overnight — like all stews, the flavours deepen beautifully. Reheat gently over low heat in a covered pot, ensuring the chicken is thoroughly warmed through.

Serve with your choice of mashed potatoes, rice, or pasta.