Coq au vin
We've taken this typically indulgent dish and made it healthier by using lean bacon instead of lardons and serving it with plenty of veg.
(Serves 4)
Ingredients:
1 tbsp vegetable oilSea salt and black pepper1.6kg mixture of free range chicken thighs and drumsticks75g smoked lean bacon, diced (trim off the rind)600ml red wine150ml chicken stock1 bay leaf2 sprigs fresh thyme (can use dried)15g unsalted butter200g baby onions or small shallots, peeled100g button mushrooms, stalks trimmedCoarsely chopped flat-leaf parsley to serve
Method:
Preheat the oven to 150°C / 130°C fan / gas mark 2
Heat the oil over a medium-high heat in a large heatproof casserole dish
Season the chicken pieces and colour on both sides, in batches
Remove them to a bowl and pour off the fat, add the bacon or lardons and fry until they just begin to colour
Pour off all but a tablespoon of the fat
Return the chicken to the casserole dish and pour in the red wine and the chicken stock, then add the bay leaf and thyme
Heat the liquid until it just begins to bubble, then cover the casserole dish with a lid and cook in the oven for 1 ½ hours until the chicken is tender, turning the pieces on top halfway through
You can prepare the casserole to this point in advance, in which case leave to cool, cover and chill
Either on removing the casserole from the oven or just before serving it, melt the butter in a non-stick frying pan over a low heat
Cook the onions for 15 minutes turning them frequently, adding the mushrooms 5-7 minutes before the end. They should all be lightly golden
In the meantime, transfer the chicken pieces to a large bowl, carefully skim off any fat floating on the surface of the casserole and reduce the sauce by half, continuing to skim off any fat that rises to the surface
Return the chicken to the sauce and cover and gently reheat on the hob if necessary
Add the onions and mushroom, taste for seasoning and serve straight away with lots of steamed broccoli, cauliflower and spinach on warm plates, sprinkled with parsley