From Saturday Kitchen
1.5kg/3¼lb chicken, jointed
150g/5oz diced bacon or lardons
10 French shallots, peeled
a few thyme sprigs
1 rosemary sprig
1 tsp dried chilli flakes
3 tbsp olive oil
250ml/9fl oz white wine
small knob of butter
350g/13oz mixed mushrooms (such as oyster and chestnut), sliced
3 garlic cloves, crushed
small handful chopped fresh flatleaf parsley
Preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper.
Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.
Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.
I had coq au vin at a restaurant recently which reminded me that I haven’t cooked this for ages. I decided to try a different way of cooking; by roasting it first instead of browning it in the pan. I think this is actually a much better way of cooking it; it tastes just as good and more importantly it doesn’t require frying, reduces the clean up!