Recipe by Neven Maguire
Serves six
Ingredients
6 chicken legs
1-2 tbsp rapeseed oil
175g (6oz) piece of smoked bacon, rind
removed and meat cut into strips
2 carrots, sliced
2 celery sticks, sliced
2 garlic cloves, finely chopped
1 onion, sliced
1 bottle red wine
2 tsp chopped fresh thyme
500ml (18fl oz) chicken stock
25g (1oz) butter
18 baby pearl onions or shallots, peeled
250g (9oz) button mushrooms, quartered
2 tbsp cornflour
2 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly-ground black pepper
Mashed potatoes or crusty bread, to serve
Method
Season the chicken legs all over. Heat 1 tbsp of oil in a casserole dish with a lid over a medium heat. Add the bacon and sauté for three to four minutes, until lightly browned, stirring occasionally. Scoop out with a slotted spoon and place in a bowl and set aside.
Add three of the chicken legs, presentation side down, and cook for three to four minutes, until golden brown, turning occasionally. Transfer to a plate and repeat with the remaining chicken legs.
Increase the heat a little and add another tbsp of oil if necessary. Add the carrots, celery, garlic and onion to the casserole dish and sauté for about five minutes, until golden brown, stirring occasionally.
Pour in the red wine, add the thyme and bring to a simmer, then cook for five minutes, scraping the bottom of the pan with a wooden spoon to remove any sediment. Pour in the stock and return the chicken legs to the pan. Bring to a simmer, then cover and simmer for about one hour, or until the chicken is cooked through and completely tender.
Meanwhile, melt the butter in a frying pan. Add the baby pearl onions or shallots and sauté over a medium heat for five minutes, shaking the pan occasionally. Scoop out with a slotted spoon and add to the bowl with the reserved bacon. Tip the mushrooms into the pan and sauté for about five minutes, until tender. Add to the bacon and baby pearl onions and set aside.
When the chicken is cooked, carefully transfer the legs to a large plate and set aside. Strain the sauce into a large, clean pan, reserving the vegetables. Mix the cornflour with a little water, then whisk into the sauce.
Return to the boil and then reduce to a simmer and cook for a few minutes, until thickened, whisking occasionally. Stir in the bacon, baby onions and mushrooms and simmer for six to eight minutes, until heated through and the flavours have a chance to combine.
Return the chicken and reserved vegetables to the casserole, along with the parsley, nestling them into the sauce and cooking for another five minutes until heated through. Season to taste.
To serve, transfer the coq au vin to a warmed serving dish and serve.