Coq au vin

Brown chicken drumsticks in plenty of sizzling butter. Set aside. Add sliced shallots (or brown onion) and roughly sliced bacon. Cook for a few minutes till onion is golden-brown. Add whole, small button mushrooms, red wine, tomato paste, fresh rosemary and the browned drumsticks. Turn the heat down and simmer gently with the lid on for 45 minutes or until chicken is cooked. Remove chicken and add beurre manie (butter rubbed into flour) to the gravy, turning heat up to thicken whilst stirring. Return chicken to pot over a low heat for a few more minutes. Serve in deep bowls with crusty bread to soak up the rich, comforting gravy. If you’re as liberal as I am with your butter use (and I encourage you to be so) then you’ll find the tang of the wine is offset perfectly. This meal is perfect when it’s raining and/or shared with a loved one. I’ve been making this dish for years; it’s easily one of my favorites.


Photos by James.