Coq au vin

Coq au vin

Serves 2

Ingredients

• 6 bone in chicken thighs
• 150g new potatoes
• 100g smoked bacon
• 100g button mushrooms
• 7 shallots
• 400ml red wine
• 350ml chicken stock
• 1 bay leaf
• 1 fresh sprig rosemary
• 2 fresh sprigs thyme
• 1 tbsp tomato paste
• 1 tbsp cornstarch
• 1 tbsp butter
• Salt and pepper 

Method 

1. Finely chop the bacon, trim and halve mushrooms, quarter shallots and roughly dice potatoes.
2. Melt butter in a saucepan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and set aside.
3. Salt chicken legs and fry in the same pan. Once the meat has coloured on both sides, add tomato paste, pinch sugar and brown together.
4. Next, deglaze with half of red wine and boil for approx. 5 mins until the alcohol evaporates.
5. Put the cooked vegetables back into the pan.
6. Pour in remaining red wine and chicken stock.
7. Add bay leaf, thyme and rosemary and let simmer for approx. 30 mins with closed lid on medium heat.
8. Thicken the sauce with cornstarch and season to taste.
9. Serve in a deep dish or casserole dish.

This recipe first appeared on Gourmet Today TV, aired on 19 February, 2016. 

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu at Palazzo Preca and The King's Own Band Club, both in Valletta.