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Coq au Vin (Chicken in Wine)

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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

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.          

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