My Easy Version Of Coq Au Vin
This dish is inspired by one of my faves @bill.granger. It’s an easy tray bake version of the traditional coq au vin. So simple and absolutely delicious!
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Ingredients
- 1.2 kg chicken thighs or drumsticks, or a mix
- 5 bacon rashers diced (or piece of pancetta, diced or left whole)
- 8 shallots halved
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 teaspoon dried chilli flakes
- sea salt & cracked black pepper
- 1 cup white wine
- small knob butter
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 400 g mushrooms sliced
- 3 cloves garlic crushed
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Arrange the chicken pieces in a roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season with salt and pepper and drizzle with some olive oil. Roast for 20 minutes.1.2 kg chicken thighs, 5 bacon rashers, 8 shallots, 4 sprigs thyme, 2 sprigs rosemary, 1 teaspoon dried chilli flakes, sea salt & cracked black pepper, 2 tablespoons extra virgin olive oil
- Add the white wine to the tray and roast for another 20–25 minutes until the chicken is cooked through. Remove from the oven and set aside.1 cup white wine
- In the last 10 minutes of the chicken roasting, heat the butter and olive oil in a frying pan over medium heat and cook the mushrooms and garlic for 5 minutes until they are nicely browned. Add the mushrooms to the roasted chicken.small knob butter, 2 tablespoons extra virgin olive oil, 400 g mushrooms, 3 cloves garlic
- Serve this dish with crusty bread and a simple cos salad (with a french vinaigrette).
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