How to cook Jeff Baker's Coq au Vin

Name: How to cook Jeff Baker's Coq au Vin
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1.5kg Chicken Cut Into 8 Pieces; 150g Diced Dry Cured Bacon; 12 French Shallots, Peeled; A Few Thyme Sprigs; 1 Rosemary Sprig; 1 Tsp. Dried Chilli Flakes; 3 Tbsp Olive Oil; 250ml Red Wine; 200 Ml Essential Cuisine Chicken Stock Reduced By 50 %; 15 G Of Butter; 350g Mixed Mushrooms (Such As Oyster And Chestnut), Sliced; 4 Garlic Cloves, Crushed; Small Handful Chopped Fresh Flat Leaf Parsley

15 mins
medium
4

Recipe by

Jeff Baker

Ingredients

1.5kg Chicken Cut Into 8 Pieces
150g Diced Dry Cured Bacon
12 French Shallots, Peeled
A Few Thyme Sprigs
1 Rosemary Sprig
1 Tsp. Dried Chilli Flakes
3 Tbsp Olive Oil
250ml Red Wine
200 Ml Essential Cuisine Chicken Stock Reduced By 50 %
15 G Of Butter
350g Mixed Mushrooms (Such As Oyster And Chestnut), Sliced
4 Garlic Cloves, Crushed
Small Handful Chopped Fresh Flat Leaf Parsley

Shop our Chicken For Roasting

Introduction

A fantastic, warming dish from my personal collection, ideal for allowing the rich, deep flavours of the chicken to develop.

Method

For the coq au vin, preheat the oven to 220°C.
Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper.
Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine and stock to the tin and cook for another 20-25 minutes.
Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3 minutes.
Add the mushrooms and garlic to the chicken and scatter with the parsley.
To serve with all butter mash onto each of four serving plates and spoon the coq au vin on top.