Coq au Vin

Neil’s signature dish.

Coq au Vin Photo

Ingredients -

2

cloves garlic (
grated
)

200

g shallots (
whole
)

1

bottle red wine

5

tbsp brandy

4

portions chicken (
bone-in - legs and thighs
)

1

tbsp butter

1

bunch thyme (
wrapped in twine
)

3

tbsp plain flour

250

g chestnut mushrooms (
whole or in chunks
)

2

bay leaves

150

g bacon (
smoked - cubed
)

Instructions

1

Fry the bacon and shallots in the butter and some oil until browned. Remove with a slotted spoon and set aside.

2

Coat the chicken in flour and a scrunch of pepper and brown in the same pan.

3

Heat the brandy in a small pan on the side and pour over the chicken before immediately setting alight (be careful as the flames can go quite high!). Allow the brandy to cook off.

4

Pour the wine into the pot with the chicken and make sure to scrape the fond off the bottom of the pan before adding the shallots/onions and bacon along with the thyme and bay leaves. Season with pepper and simmer for 1 hour stirring occasionally.

5

After an hour has passed, add the mushrooms (button mushrooms also work) and simmer for another 15 minutes until the chicken is falling off the bone. Serve with wild rice, potatoes or crusty bread.