Warm up the family with this delicious French-style Coq au vin recipe by Curtis Stone.
- To make the coq au vin: Heat a large heavy pot over medium-high heat. Add 1 tablespoon of the oil and the bacon. Cook, stirring, for about 4 minutes, or until the bacon is crisp. Using a slotted spoon, remove the bacon and set aside. Season the chicken drumsticks with salt and pepper and dust with flour, shaking off any excess. Add the chicken to the pot and cook, turning as needed, for about 8 minutes, or until the chicken is browned all over. Remove the chicken from the pot and set it aside. If the pot is dry, add the remaining 1 tablespoon oil to the bacon fat and add the mushrooms, shallots, garlic and thyme. Cook, stirring and scraping the brown bits from the bottom of the pot, for about 4 minutes, or until the vegetables have caramelised. Add the wine, bring to a boil and cook for about 2 minutes, or until the wine has reduced slightly. Add the stock, chicken and bacon and bring to a simmer and cook partially covered for 40 minutes. Remove the lid and cook 20 minutes, or until the chicken is tender and the sauce is thick.
- Meanwhile, to make the chicken skin crisp: Preheat the oven to 220C (200C fan-forced).
- Place a sheet of baking paper on a large overturned baking tray. Cut the chicken skins in half and lay them, fatty side down, and in a single layer on the prepared baking tray and season with salt. Place another sheet of baking paper on top of the skins and place a heavy baking tray on top to weigh down the skins.
- Bake in the oven for about 20 minutes, or until the fat has rendered and the skins are golden brown and crisp. Transfer the skins to a rack to cool. Break into bite-size pieces.
- To serve: Divide the chicken drumsticks among 4 plates or shallow bowls. Stir the parsley into the cooking liquid and season to taste with salt and pepper. Divide the sauce and vegetables among the plates. Garnish each plate with the crispy chicken skin and serve.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set