Coq au vin

serves 2

preparation time:

30 minutes

cooking time:
45 minutes

ingredients

2 chicken leg quarters
1 tbsp The Co-operative olive oil
50g (1¾oz) smoked diced pancetta
75g (2¾oz) The Co-operative baby button mushrooms, washed and trimmed
1 onion, cut into wedges
1 garlic clove, chopped
2 tsp tomato purée
1 tbsp plain flour
250ml (9fl oz) chicken stock
125ml (4fl oz) red wine
75ml (3fl oz) The Co-operative balsamic vinegar of Modena
2 fresh thyme sprigs or 2 tsp dried thyme
1 dried bay leaf

method

Carefully cut between the drumstick and thigh of each chicken leg to separate. Heat the oil in a casserole pan and cook the chicken for 5 minutes, in batches, until brown all over. Transfer to a plate and set aside.

Add the pancetta and mushrooms to the pan and cook for 3–4 minutes until golden. Transfer to a bowl and set aside.

Add onion and garlic and cook for 5 minutes until starting to brown. Stir in half the cooked pancetta, tomato purée and flour and cook for 1 minute.

Then gradually pour in the stock, stirring until combined. Stir in the red wine, balsamic vinegar, thyme and bay leaf and add the cooked chicken pieces. Bring to the boil, cover and gently simmer for 30 minutes.

Remove lid and continue to simmer for 15 minutes until slightly thickened and the chicken is cooked.

Return the mushrooms and remaining pancetta to the pan. Check seasoning, remove the bay leaf and serve immediately.

top tip

For an easy non-fiddly way to peel garlic, slice off the stem and crush the clove with the flat of your knife – the skin can then be easily picked out often in one piece.