Serving size: Serves 6
Cuisine type: French
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Main
Favourite flavours: Chicken

Coq au vin

From the July 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2 tablespoons plain flour
6 chicken thighs (about 2kg), skin on, bone in
30g unsalted butter
1 tablespoon extra virgin olive oil
375g eschalots (small brown onions), peeled
185g speck (air-dried bacon) cut into cubes
¼ cup (60ml) brandy or cognac
1 bottle (750ml) red wine
2 large cloves garlic, chopped
1 handful small thyme sprigs
2 bay leaves (optional)
250g button mushrooms, halved if large
500g egg noodles, to serve

METHOD

Heat butter and oil in a large casserole pot. Add eschalots, cook about 8 minutes or until starting to brown. Add speck, cook until golden. Remove from pan. Add chicken, cook about 10 minutes or until golden.

Heat brandy in a ladle or small pan, pour over chicken and set alight. When flames have died down, add wine and stir to scrape up any browned bits. Return speck and eschalots, and add garlic, thyme sprigs and bay if using.

Bring to a simmer. Press baking paper to surface and cover with lid. Transfer to oven, cook for 1½ hours. Add mushrooms and cook a further 1 hour.

When chicken is tender, remove to a heated serving dish. Spoon speck, eschalots and mushrooms around. Keep warm. Boil pan juices about 5 minutes or until syrupy. Meanwhile, cook egg noodles according to packet directions, drain. Season sauce, pour over chicken and serve with noodles.