coq au vin

I love autumn, when the cold weather is still a novelty rather than an uncomfortable annoyance, and comfort food reigns supreme. One of the wintery dinners we have enjoyed lately is Coq au Vin, such a classic but for good reason, it is so delicious. I based mine on Tina's recipe, but with drums instead of thighs; I like to cook this really slowly so the meat falls off the bone, and although I love thighs for most things, when slow cooked they can go a bit stringy. Drumsticks are often really cheap too, so are great to cook for a crowd.

If I make this in advance I will often pull the meat off the bone after the initial cook, which makes it easier eating after you reheat to serve. Making it in advance lets the fat settle on top too, so you can scoop it off easily, plus the flavours are so much better after some fridge time. Like anything with a rich wine-y sauce, this dish demands a lovely big pile of mashed potato or something similarly starchy to soak up all the beautiful sauce.

Coq au Vin

2 tbsp each of olive oil and butter
100g bacon, diced
pickling onions, peeled (12 or as you like..)
button mushrooms (12 or as you like...)
8 pieces chicken
flour seasoned with s and p

1.5 c red wine
1 c chicken stock
4 tbsp brandy
2 cloves garlic, finely chopped
sprigs fresh thyme, rosemary, parsley
2 bay leaves
1 tbsp tomato paste
chopped Italian parsley to serve

Heat butter and oil and cook the bacon, onions and mushrooms, until the mushrooms brown and the onions start to go translucent. Remove with a slotted spoon and put aside. Dust the chicken in the seasoned flour, then fry, you may need to add more oil and butter. Once browned, return the vegetables to the pan, and add the remaining ingredients. Cover and cook at 160c for 1.5- 2hours or until the meat falls off the bone. I like to leave it overnight, then skim off the fat and reheat, thickening the sauce at the last minute with a little arrowroot.