This is an oldie but a goodie: rich and flavoursome – perfect for a winter supper. The basis for this recipe was pulled from my dad’s ‘Supercook’ collection. Anyone my age will remember this phenomenon that went through the very hot year that was 1976 through until 1979. The weekly (I think) magazines were collected and ultimately inserted proudly into the white and gold Supercook binders. My dad loved to cook and experiment and Supercook was the source of many of his weekend recipes. Try this one – it’s another of those that I love – you pop them in the oven and they finish themselves off whilst you make the kitchen tidy again.
What you need…
1 x baking dish (mine is 30cm x 20cm x 7cm deep)
10 – 12 chicken thighs
4 tablespoons flour, well seasoned with sea salt and black pepper
Splash of rapeseed oil
3 garlic cloves, chopped
1 large onion, chopped
200g lean bacon, chopped
1 teacup parsley, chopped
2 bay leaves
½ bottle red wine
125ml boiling water
2 x Knorr chicken stock pots
Sea salt and black pepper to taste
200g button mushrooms, cleaned
What to do…
Preheat your oven to 180°c / 350°f / gas 4.
Make some chicken stock by popping the stock pots into a jug and then filling it to 125ml with boiling water, dissolving the stock evenly into the water using a balloon whisk.
Coat the chicken thighs with the seasoned flour.
Heat the oil in a deep-sided frying pan. Add the chicken and fry on a medium-high heat until gold brown. Using a slotted spoon, remove the chicken pieces and pop them into your baking dish – they’ll fit nice and snugly.
If the frying pan is dry, add another splash of oil and when hot, add the garlic, onion and bacon, frying gently until pale gold.
Stir in any leftover coating flour (this will make the sauce lovely and thick), and then add the shallots, parsley, bay leaves, wine and stock.
Bring to the boil, stirring, then taste. Season. Taste. When you’re happy, carry on.
Tip the mushrooms into the baking dish over the chicken and then pour over the sauce from the frying pan. Cover with foil and pop in the oven for 1 hour until the chicken is tender.
Serve your lovely Coq au Vin with green vegetables (we favour broccoli) and potato – baked or sautéed if you fancy. It’s lovely, definitely French and just perfect for a winter family supper! Enjoy!
Very easy. The only bit I don’t like about this is the prep of the onions and shallots, which instigates a bout of violent sneezing and then mascara-ruining crying. But once that’s out the way, a simple but lovely dish!