Chicken with red wine is one of the best things on Earth. The French name Coq Au Vin sounds fancy, but it's more like comfort food than a luxurious plate from the fine-dining world, simply a French Chicken Stew.
The special flavoured, silky sauce, the meat which is soft as butter... and those awesome mushrooms! It will disappear till the last drop of jus.
- 4 chicken legs (or a whole chicken cut into pieces)
- 200 g chopped pancetta
- Salt, pepper
- 250g button mushrooms
- 70 g butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, smashed
- 1 tbsp double concentrated tomato (or 1 chopped tomato + 1 chopped white pepper)
- 1 tbsp flour
- 250 ml Pinot Noir or other dry red wine
- 300 ml stock
- Fry the pancetta in a pan on the butter and oil, sear it well, make sure you get the delicious fat out of it. Remove the pancetta pieces from the pan.
- Add the button mushrooms, sear them then remove them from the pan.
- Sear the chicken pieces sprinkled with salt and pepper on the butter then remove from the pan.
- Add the onion and garlic.
- When the onion pieces start to turn golden brown, add the tomato paste, and the flour, cook it for a minute then slowly add the stock and the wine.
- Place the chicken pieces back into the pan and cook them on low heat for about 40 minutes with the lid on. If the sauce reduces too much, simply add 50 ml stock.
- When the chicken is cooked through, remove the meat from the sauce, use a stick blender and a chunk of butter to make the sauce silky.
- Put the chicken, mushrooms, and bacon in the pan, cook the dish for 2 minutes.
- Serve the coq au vin with extra buttery mashed potatoes.