A lovely chicken dish of French origin
Chicken by Hugh Grierson Organics.
Coq au Vin
4 organic chicken leg quarters
1/2 bottle good red wine
1 tablespoon vegetable oil
8 peeled shallots
250g mushrooms, any type
125g smoked bacon, sliced and fried until cooked through
2-4 sprigs Fresh Thyme
Salt and pepper
Marinate the leg quarters in the red wine overnight in the fridge. When you come to cook it remove the leg quarters from the marinade and pat them dry. Keep the marinade in a pot big enough to take all the chicken and remaining ingredients.
Heat the oil and butter in a frying pan over a high heat. When the butter foam subsides fry the chicken pieces on both sides until they are golden. Put the chicken back into the pot with the marinade and rest of the ingredients. Cook in a low oven Gas 2-3, 100C, for 2-3 hours.
Remove chicken and vegetables from the cooking liquid and place on a heated platter. Turn the heat up and cook the liquid until it is reduced by half. Pour over the chicken and serve with mashed potato and green veg.
Hugh Grierson Organic attend the market every Saturday with their free range, organic, home reared chicken.