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Coq au Vin (Chicken in Red Wine)

Serves 6

This recipe comes from the owner of Thistle Hill winery in Australia, Lesley Robertson. "This recipe is an old French favourite, is absolutely delicious and uses nearly a whole bottle of red wine, for which Thistle Hill is very well known. I usually use our Cabernet Sauvignon or Shiraz." Lesley adds that she finishes off the rest of the bottle while cooking - and then opens another to drink with the dish! Coq au vin can be served with baby potatoes and a green vegetable, such as green beans or snow peas.

INGREDIENTS

6 chicken leg-thigh pieces
500 ml red wine
1 tbsp olive oil
150 g lardoons (or cubed bacon)
12 small shallot onions
200 g button mushrooms
1 clove garlic, finely chopped
3 tbsp flour
300 ml chicken stock
2 bay leaves
2 sprigs thyme
salt, ground black pepper to taste
chopped parsley to garnish

METHOD

1.	Trim excess fat from the chicken, pour over the red wine and marinate overnight
2.	Put the olive oil and bacon in a large ovenproof casserole dish and cook over medium heat for 3 minutes. Add the whole shallots and cook a further 6 minutes until browned, then add the mushrooms and garlic and cook for another 2 minutes, stirring well. Remove the ingredients from the pan and set to one side.
3.	Drain the red wine from the chicken and reserve. Place the chicken in the casserole and cook in batches until golden and sealed all over, adding a little more olive oil if necessary. Remove and set aside.
4.	Reduce the heat, add the flour to the pan and allow it to absorb the fat. Slowly stir in the reserved red wine and chicken stock and bring to the boil. Return the chicken, vegetables and bacon to the casserole dish, along with the bay leaves, thyme and seasoning. Cover and cook in a moderate oven for 35 minutes or until the chicken is tender. Garnish with chopped parsley

WINE MATCH

Thistle Hill's Cabernet Sauvignon
Thistle Hill's Shiraz

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