Coq au Vin
My version – very easy! Serve with a steamed green vegetable (french beans, broccoli) and mashed potatoes or macaroni or polenta. And lots of a nice smooth red wine.
Serves 6
Ingredients:
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8 chicken thigh fillets, halved |
1 onion, peeled and finely chopped (optional) |
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4 cloves garlic, peeled and minced finely |
1 x 400 g tin Italian (Roma) peeled tomatoes |
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approx. 300 ml red wine |
approx. 300 ml chicken stock |
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8-10 medium button mushrooms, finely sliced |
2 tbspn parsley, coarsely chopped |
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1 tspn each dried basil and oregano |
salt and pepper |
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extra virgin olive oil |
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Method:
Heat olive oil in frying pan, and brown the chicken thigh pieces in batches until nicely browned all over. Remove from pan and place in a casserole dish. Add onion to the frying pan (adding a little more olive oil if necessary) followed by the garlic, and cook gently until onion begins to "melt down", scraping up and mixing in any remaining chicken bits and juices (this adds enormously to the end flavour). Add the tomatoes, with all of the juice, and chop/squash tomatoes until well combined with onion and garlic. Add the mushrooms, red wine and stock and allow to bubble away gently for about 15 minutes. Stir through parsley. Transfer to the casserole dish and bake at 175oC or so for about 45 minutes.