I first posted my Coq au Vin back in 2014, the recipe taken from the Women's Weekly French Classics book. I've made it a few times since, but I'm not as fussy about following the recipe.
This was my latest version.
A pack of chicken thighs, half a pack of bacon, mushrooms (I only got one punnet because the little brother doesn't like mushrooms, weirdo), onion (I used one onion chopped up, rather than a bunch of shallot style onions), garlic (several cloves, you can never have too much garlic), thyme (a bunch from the stuff I have growing on the kitchen window sill), rosemary (a bunch growing on a plant we have outside), bay leaves, tomato paste (this stuff is like gold right now! I used a sachet here but would normally use a single punnet), chicken stock (from powder because we didn't have any in a carton) and wine (probably half a bottle).
I also didn't cook things in the same order.
For this one I started with the bacon
Then the onions and garlic
Then the mushrooms
Then the chicken (coated in flour before frying)
Everything gets chucked into the pot ..
..to simmer for like half an hour or so. Ok so it looks disgusting, but it's oh so good!
Serve with rice and frozen veggies (if you can get them during your favourite virus pandemic)
I left the mushrooms whole so David could pick them out if he wanted to, but he actually ate them, go figure ;)
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