Burgundy

Coq au vin

Chicken that spent the afternoon in red wine and came out with excellent manners.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

120 minTime

55 gProtein each

mildSpice

Make it your way

Grandma's wayBurgundy red, bacon lardons, mushrooms and baby onions.

The original

697kcalsame

55 gproteinsame

3 gfibresame

120minutessame

Coq au vin.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 kg, on the bone, thighs and legs

Red wine400 ml dry red wine

Bacon (streaky rashers, streaky bacon)100 g, in thick strips

Button mushroom200 g, halved

Shallots12 small, peeled whole

Garlic5 cloves, crushed

Carrot1 large, in chunks

Butter2 tbsp

Maida (all-purpose flour, plain flour)1½ tbsp

Chicken stock (chicken broth)200 ml

Bay leaf (indian bay leaf)2

Dried mixed herbs (italian seasoning)1 tsp thyme

Flat leaf parsleya small bunch, chopped

Saltto taste

Black pepper½ tsp

6 steps

1Optional but traditional: marinate the chicken in the wine with garlic, carrot, bay and thyme for a few hours or overnight. Drain, keeping the wine.
2Pat the chicken dry. Render the bacon in a heavy pot, lift out, then brown the chicken in the bacon fat in batches.
3Brown the shallots and mushrooms in half the butter and set aside. Sprinkle the flour over the pot juices and stir a minute.
4Pour in the wine and stock, scraping the bottom. Return the chicken, bacon, carrot, garlic and herbs. Cover and simmer gently.
5Add the shallots and mushrooms, simmer uncovered until the sauce coats a spoon. Check the chicken is cooked through with no pink at the bone.
6Swirl in the remaining butter, season and scatter parsley.

Serve it like this

Serve in a deep plate or the cast iron pot, with chicken pieces glistening in sauce, mushrooms and onions around and parsley on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.