Hands On Time : 10 minutes
Cooking Time: 1 Hour
A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Serve this with rice or crusty bread to mop up the sauce.
8 chicken thighs, skin on
150g streaky bacon, chopped
200g button mushrooms
A few fresh thyme sprigs
300ml full-bodied red wine
200ml fresh chicken stockCore ingredients
2 tbsp olive oil
4 garlic cloves, bashed
Sea salt and black pepper
1. Heat the oil in a sauté pan over a medium heat. Lightly season the chicken, add it to the pan and brown all over. Remove the chicken from the dish and set aside.
2. Add the bacon to the pan and fry until golden, then add the mushrooms and fry for a couple of minutes until golden.
3. Return the chicken to the dish and add the thyme, garlic, wine and stock. Bring to the boil then reduce to a simmer, partially cover with a lid, and cook over a low heat for 30 minutes, removing the lid after 20 minutes. The chicken should be very tender and the sauce glossy and a little reduced.