COQ AU VIN ESQUE

This chicken and red wine stew is a simplified version of the french classic.

I like a brothy chicken stew that can be slurped like soup. However, you can thicken it up by adding a few tablespoons of plain flour and butter at the end. 

Serve with garlic mash or sliced crust bread to mop up the juices. 

INGREDIENTS

2 tablespoons olive oil
1 knob butter
8 chicken drumsticks 
6 rashers streaky bacon, sliced
10 shallots, peeled
1 carrot
4 sprigs fresh thyme, leaves only
10 button mushrooms 
8 garlic cloves
2 bay leaves
2 cups chicken stock
1 & ½ cups red wine 
¼ cup cognac or brandy, optional
Sea salt
Cracked pepper
2 tablespoons chopped fresh parsley

To thicken
2 tablespoons plain flour 
2 tablespoons butter, softened

METHOD

Heat the oven to 170ºC regular bake. 

Heat the butter and oil in a heavy based casserole dish over a medium heat. Add the chicken drumsticks and season. Fry on all sides until lightly golden, then remove from the pan and set aside. 

Add the bacon and fry until crisp, then reduce the heat and add the shallots, carrot and thyme leaves. Fry for a few minutes then add the whole mushrooms, garlic cloves and bay leaves and stir through. 

Pour in the chicken stock and red wine and bring to a simmer. Season with sea salt and lots of pepper. 

Cover and place in the preheated oven for 1 hour then remove the lid and cook for a further 30 minutes. 

If you want a thicker stew, stir together the butter and flour in a small bowl to create a thick paste. Remove the chicken, mushrooms and shallots - anything big, from the stew with a slotted spoon and set aside. Place the casserole dish back on the stove over a low heat and add the flour mixture. Whisk until smooth, cook for a few minutes to allow the flour to cook. Return the chicken and vegetables to the stew and heat through. 

Top with fresh parsley and serve with mashed potato or crusty bread.