Quick Coq au Vin

A classic coq au vin, while utterly delicious, is quite a stagey recipe to prepare. There are lots of different elements that are cooked separately before being added at different times to a casserole dish. Many complex stages are taken out in this recipe while ensuring that the end result is just as tasty as the original. It's good enough for a dinner party. but easy enough for a weeknight farmily dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/160°C fan/gas 4.

Step 2

Heat 2 tablespoons of the duck fat or butter in a large fryng pan over high heat and, when hot. add the celery. onion and carrots and cook for 10 minutes, or until softened. Add the garlic and fry for another minute or two. Remove from the pan and set aside in an ovenproof casserole dish.

Step 3

Combine the flour, salt and pepper, then dust the chicken pieces all over with the seasoned flour. Add the remaining 2 tablespoons of duck fat to the frying pan and fry the chicken pieces in batches until golden brown - each batch should take about 10 minutes. Remove from the pan and add to the casserole dish.

Step 4

Add the bacon, mushrooms, and shallots to the pan and fry for 5-7 minutes until well browned, then add to the chicken in the casserole dish.

Step 5

Deglaze the pan with the brandy then pour this over the ingredients in the casserole dish. Place the casserole dish over the heat, add the wine, bay leaves and thyme (tied together with string) and bring to the boil. Simmer rapidly for about 15 minutes, then add the chicken stock and simmer gently for a further 15 minutes.

Step 6

Cover and place in the oven for 40-50 minutes or until the juices run clear when a chicken thigh is pierced with a knife in the thickest part. Remove the herbs tied with string. If you prefer a thicker sauce, mix the cornflour with a little water and stir into the sauce to thicken. Stir in the parsley and serve.