Coq au vin
|1 Tbs||fresh chillies — 573|
|250 g||shallots — peeled|
|125 g||bacon — streaky, chopped|
|3||carrots — peeled, roughly chopped|
|3||celery stalks — finely sliced|
|2||fresh thyme — sprigs|
|250 g||mushrooms — torn|
|2 Tbs||tomato paste|
|salt and freshly ground black pepper|
|16||chicken — pieces|
|1||wine — red|
|3 cup||stock — chicken|
|potatoes — mashed, to serve|
Heat olive oil in a heavy based casserole pot and brown shallots, bacon, carrots and celery.
Add thyme, bay leaves and wild mushrooms and sauté for a few minutes or until all moisture has evaporated.
Add tomato paste and flour and stir to coat.
Season chicken with salt and freshly ground pepper and add to casserole.
Pour in wine and stock, cover and cook for about 30-40 minutes or until chicken is cooked and meat is tender.
Remove chicken from pot and keep warm.
Cook sauce, uncovered, until reduced by half and has thickened slightly.
Return chicken to pot and re-heat.
Garnish with chopped parsley and serve with creamy mash potato.
Tip How to peel shallots:
Place shallots in boiling water for 5 minutes then drain and when cool enough to handle, skins should peel off easily.
Recipe reprinted with permission of Source Food.