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Coq
au vin
Ingredients (serves
4)
2 tbs plain flour
8 (about 1.5kg) chicken
drumsticks
2 tbs olive oil
4 KR Castlemaine rindless middle bacon
rashers, cut into 4cm pieces
8 eschalots (French shallots), peeled
2 garlic cloves, crushed
375ml (1 1/2 cups) red wine (such as
pinot noir)
375ml (1 1/2 cups) chicken stock
6 sprigs fresh thyme
3 dried bay leaves
400g button mushrooms
2 tbs tomato paste
2 tbs brandy
Fresh thyme, extra, to serve
Olive oil mash
1.5kg sebago (brushed) potatoes, peeled, coarsely chopped
125ml
(1/2 cup) extra virgin olive
oil
Method
Place the flour in a plastic bag. Season with
salt and pepper. Add the chicken and shake until lightly coated.
Heat
half the oil in a stockpot over medium-high heat. Add half the chicken and
cook, turning, for 5 minutes or until brown. Transfer to a plate. Repeat
with the remaining oil and chicken.
Add the bacon, eschalots and
garlic to the pan and cook, stirring, for 5 minutes or until eschalots are
golden. Add the wine, stock, thyme and bay leaves and bring to the boil.
Add the chicken and reduce heat to low. Simmer, covered, for 40 minutes or
until tender.
Transfer chicken to a plate and cover with foil to keep
warm. Add mushrooms and tomato paste to the wine mixture. Increase heat to
medium-high and simmer, uncovered, for 20 minutes or until sauce thickens.
Season with salt and pepper. Return chicken to the pan with the brandy and
stir to combine.
Meanwhile, to make the mash, cook potato in a
saucepan of boiling water for 15 minutes or until tender. Drain. Return to
the pan and use a potato masher or fork to mash until smooth. Add oil and
combine. Season with salt and pepper.
Place coq au vin in a serving
dish and top with extra thyme. Serve with mash.
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