I was so happy with dinner last night. Bill’s Coq Au Vin. Bill Granger is known for simplicity but good, good flavours and this recipe was in every way a Bill Granger. A bit of a twist on the slow cooked, red wine Coq Au Vin. This was such a straight forward, quick dinner. Highly recommend it.
Serve it with a crunchy green salad and some crusty bread. The bread is necessary to mop up all the delicious goodness in the bottom of the roasting tin. The weather is warm so we ate on the back deck and I just popped everything, including the roasting tin, on the table and we all helped ourselves. A fabulous midweek dinner especially if you have a glass of white wine leftover from cooking to have with.
Ask the butcher to joint the chicken – a big time saver for me as I’m not good at that.
bill’s coq au vin
(from Bill Granger’s book ‘Bill’s Basics)
1 x 1.5kg chicken, jointed
150g diced bacon or lardons
10 French shallots, peeled
a few thyme sprigs
a rosemary sprig
1 teaspoon dried chilli flakes
3 tablespoons olive oil
250ml (1 cup) white wine
a small knob of butter
350g mixed mushrooms, sliced
3 garlic cloves, crushed
a small handful of flat-leaf parsley leaves chopped
Preheat oven to 220 degrees C. Place chicken pieces, skin side up, in a large roasting tin. Sprinkle over the bacon, shallots, thyme, rosemary and chilli flakes. Season with sea salt and pepper and drizzle with 2 tablespoons of the olive oil. Roast for 20 minutes.
Add the wine to the roasting tin and cook for a further 20-25 minutes then remove from oven.
In a large frying pan, heat the butter and cook the mushrooms and garlic for a few minutes. Scatter the mushrooms into the tin and sprinkle the parsley over the top. Serve with crusty bread and a green salad.