Love French food – except snails. For this creation – Coq au Vin (that’s chicken in wine) – I followed a recipe from our friends the Hairy Bikers (two fellows who are further away from the French than King Harold – you know, the guy that caught an arrow in the eye). But I didn’t read the ‘method’ beforehand, and there was surprise in store…
The carrot never made it…
To create the (seriously) nicest chicken dish ever you will need…
- 1 bottle red wine
- 2 tbsp sunflower oil
- chicken thighs
- plain flour seasoned with 1 tsp salt and 1 tsp freshly ground black pepper
- chicken stock
- tomato purée
- garlic cloves
- more shallots, peeled
- button mushrooms
- fresh parsley
Put the red wine in a pan and boil down to about half its volume.
Fry shallots, celery and bacon and then set aside. Put seasoned flour into a freezer bag, add the chicken pieces and shake well.
Add them to the pan with some more oil, skin-side-down, and fry them for 3-4 minutes on each side, or until well browned. Pour off the fat and then pour in the brandy and flambé – that’s right just set that sucker alight:
Now add the pancetta, onion and celery to the pan and then add the chicken stock, tomato purée, garlic and sugar and wine. Add the herbs and put in the oven.
Sauté the other onions and mushrooms and then add these to the casserole 30 minutes before the end of cooking.
Now serve up with a nicely prepared pile of mash potato:
But I can’t leave it like this. We need more flambe: