I had a very busy, but very enjoyable day om Sunday, helping out at a Doctor Who convention in Epsom, where I had the pleasure of meeting two Doctors, two companions, Vila from Blake’s 7 and several actors who had appeared in various Doctor Who stories, including one who was also the voice of Hartley Hare in Pipkins. A great day! And I had the lovely David over for dinner in the evening so I needed something that was tasty and filling, but also quick and easy to do. I leafed through The Roasting Tin (again – I promise I’ll turn to another cookbook again soon!) and found this delicious recipe.
I like coq au vin, although I always substitute diced red pepper in for the (hated) mushrooms. This version is really easy to do but has all the flavours of a proper coq au vin. I added a dash of brandy along with the wine, to bring it into line with the more standard coq au vin recipe. The rosemary gives a slightly different flavour to the usual thyme, which is nice.
1.4kg of chicken thighs and drumsticks (I used 2 thighs per person for the two of us)
160 of pancetta, cubed
250g of large chestnut mushrooms (or 1-1½ red peppers, de-seeded, cored and diced)
5 cloves of garlic, unpeeled and bashed
200g of shallots, peeled and halved
3 bay leaves
2-3 sprigs of rosemary
30g of butter
200ml of red wine
A dash of brandy
Sea salt and freshly ground black pepper
Preheat the oven to 160.
Place the chicken, pancetta, mushrooms (pepper), garlic, shallots, bay leaves and rosemary in a large roasting tin. Smear everything over with the butter. Season well with salt and pepper and place in the oven for 40 minutes.
After 40 minutes turn the heat up to 180 and cook for a further 40 minutes, until the chicken is golden.
Splash the wine and brandy into the tin and around the chicken and return to the oven for a further 10 minutes.
Rest the chicken for 2 minutes before serving.
Serve with the red wine sauce, pancetta, garlic, shallots and mushrooms/peppers.
Delicious. Definitely one to do again.