Coq au Vin (Chicken in Wine)

Ingredients

Serves 8

• 100g smoked speck cut into strips (lardons)
• 20 pearl onions, peeled (or shallots)
• 8 chicken thighs on the bone or one chicken cut into pieces
• Bouquet garni (celery, thyme, bayleaf, parsley stalks tied tightly with string)
• 1 tsp herbes de provence
• 1 tsp paprika
• 4 garlic cloves, peeled
• 100g flour
• Salt & pepper to taste
• 2 cups chicken stock
• 250g button mushrooms
• 2 tbsp tomato paste
• Chopped fresh parsley for garnish
• 1 bottle red wine
• 30ml cognac
  
  

Method

In a cast iron pot sauté the speck on medium heat until lightly browned. Remove & set aside. Season flour with salt, pepper, herbes de provence & paprika. Lightly coat the chicken with seasoned flour. Add the chicken to the pot with the speck fat adding a little butter if needed over a medium heat. Brown the chicken on all sides, add the garlic cloves & add the cognac & allow to reduce. Add the tomato paste, chicken stock, wine, bouquet garni & onions, & then add the speck. Lower the heat to a simmer. Cover & cook for 20 minutes, or until chicken is tender & cooked through. Remove the chicken & onions & set aside. Add mushrooms to the pot & bring to the boil. Reduce the liquid until it becomes thick & saucy. (skimming occasionally) Return the chicken & onions to the pot to reheat & coat with the sauce. Adjust seasoning. Garnish with parsley & serve with a green salad, boiled or mashed potatoes, & sautéed green beans.