Classic coq au vin recipe | delicious. magazine

Name: Classic coq au vin recipe | delicious. magazine
Ingredients: 750ml red wine (preferably burgundy), plus an extra splash; 1.8-2kg quality free-range chicken, jointed into 8-10 pieces; 2 bay leaves; 5 fresh thyme sprigs; 30g unsalted butter; 200g piece unsmoked pancetta or British free-range streaky bacon, cut into chunky lardons; 12 small shallots, halved; 2 fat garlic cloves, crushed; 50ml brandy or cognac; 250ml chicken stock, plus extra if needed; 200g small button mushrooms; You’ll also need…; Large, heavy-based casserole with a lid

www.deliciousmagazine.co.uk

The most succulent coq au vin, slow-cooked in a rich gravy, is served with mash for soaking up every last drop.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

750ml red wine (preferably burgundy), plus an extra splash
1.8-2kg quality free-range chicken, jointed into 8-10 pieces
2 bay leaves
5 fresh thyme sprigs
30g unsalted butter
200g piece unsmoked pancetta or British free-range streaky bacon, cut into chunky lardons
12 small shallots, halved
2 fat garlic cloves, crushed
50ml brandy or cognac
250ml chicken stock, plus extra if needed
200g small button mushrooms
You’ll also need…
Large, heavy-based casserole with a lid