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Coq Au Vin Recipe

AnĀ Umngazi twist on this classic french dish!

INGREDIENTS

  • 3/4 cup good pinot noir, or a good Bordeaux blend
  • 6 chicken thighs, bone in and skin on
  • 180g good quality rindless bacon, cut into 1cm-thick batons
  • 2 brown mushrooms, thickly sliced
  • 5 portobelini mushrooms, thickly sliced
  • 8 small button mushrooms, halved
  • 2 small red onions, quartered
  • Extra virgin olive oil
  • 60g unsalted butter, at room temperature
  • 1 teaspoon smoked salt flakes, plus extra, to serve
  • Fresh thyme
  • 3 bay leaves
  • Bunch of flat leaf parsley leaves, to serve
  • Mashed potato, to serve

METHOD

Step 1
Combine the wine, thyme and bay leaves in a bowl. Add the chicken and toss to combine. Cover with plastic wrap and place in the fridge, turning occasionally, for at least 3 hours to marinate.

Step 2
Preheat oven to 200C/180C fan forced. Heat the oil in a non-stick frying pan over medium-high heat. Drain the chicken and reserve the marinade. Cook the chicken, in batches, skin side down, for 4-5 minutes or until golden. Transfer to a large baking dish, skin side up. Add the bacon to the frying pan and cook, tossing, for 2-3 minutes or until starting to turn golden. Set aside.

Step 3
Arrange the mushroom and onion around the chicken in the dish. Pour over the reserved marinade. Scatter with the bacon. Season with pepper. Bake for 45 minutes or until the chicken is cooked through.

Step 4
Mix the butter and salt in a small bowl until combined.

Step 5
Place a spoonful of the butter mixture over each chicken thigh. Scatter with the parsley and sprinkle with extra salt. Serve with mashed potato.

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