Express Coq au vin

I have been so busy lately, I just have not had the time to blog and I feel terrible about that. I love blogging but it certainly is time consuming. So today I decided not to dither about writing too much about the dish I posting today. In short, a client sent this recipe from Bill Granger to try. I did, it rocked.

I tweeked the ingredients a little to make it easier to make in South Africa but mostly its the same. Quick, tasty and perfect for guests or a family meal. Try it!

Coq au vin
Serves 4

2 Tbsp olive oil
8 chicken pieces, with skin and bone
10 shallots (or pickling onions), peeled
a few thyme sprigs
2 rosemary sprigs
250g streaky bacon, thinly sliced
250ml white wine
2 tsp of garlic, roughly chopped
1 Tbsp of butter
250g mushrooms, sliced
1 small handful of parsley, roughly chopped

Pre-heat the oven on grill and high heat. Rub the chicken pieces with oilive and salt to taste. Arrange the chicken pieces in a large casserole dish or roasting pan and scatter with the shallots, thyme and rosemary. Roast in the oven for 10 – 15 minutes until the skin starts to colour and crisp.

Add the bacon, wine and garlic and bake for another 25 – 30 minutes on 200°. Turn off the heat, open the oven door a crack to keep warm while you cook the mushrooms.

Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 5 – 8 minutes until they have reduced to at least half their size and any water has cooked away. Season with salt and a dash of soya sauce. Add the mushrooms to the chicken, scatter with parsley and serve.

Based on a recipe from Bill GrangersSaturdayKitchen