Don’t be put off by the reference to autumn as this just means that this is not some traditional, rich coq au vin with lots of red wine. This is a much lighter recipe, ideal all year round and which is packed full of flavour including mushrooms, white wine, lardons/bacon, shallots, thyme and rosemary and a small amount of chilli flakes. Goes perfectly with the mashed potatoes and green beans. When you’ve nearly finished, soak up the tasty juices with a slice of baguette!
This is definitely a dinner party quality dish but also great for a weekend family dinner as well – it’s not difficult to cook at all, just has a few steps/stages. Recipe based on a Bill Granger recipe
Ingredients – based on cooking for 8, so simply halve if for 4
1.5 kgs boneless, skinless chicken thighs – cut in half longways
150 gms pancetta lardons (diced) or 250 gms bacon also diced
10 shallots – peel and leave whole unless large (cut in half longways)
Handful of thyme sprigs (half a supermarket packet)- chopped very fine
2 rosemary sprigs – chopped very fine
1 tsp dried chilli flakes
3 tbs olive oil
Approx. 375 mls white wine – it is coq au vin after all(1), any white wine will do the job
Butter – about 3 teaspoons
3 packets mushrooms – I love to use three different types if available. Slice smaller mushrooms into halves or leave whole and Portabello into large slices. I love to leave the mushroom slices quite large
3 garlic cloves or one generous squeeze of garlic paste
Small handful of chopped fresh Italian parsley
1 kg potatoes suitable for mashing – peeled and cut into smallish pieces
Milk and butter for when you mash – you can use some crème fraiche if you want to impress!
2 packets of green beans
2 baguettes cut into rounds
Voilà – you have cooked a beautiful meal ! I like to put the roasting tin on the dining table and serve from there together with the mashed potatoes and beans.
Bon Appétit mes amis!!