From Peckish: Coq au Vin

Ingredients

• 1 good chicken, about 1.8 kg - or a mixture of thighs and legs
• 150g smoked bacon lardons
• 1 bottle red wine
• 1 head garlic, halved across the middle
• 1 shallot, roughly chopped
• 1 carrot, roughly chopped
• 1 tsp black peppercorns
• Small bunch thyme
• 2 bay leaves
• For the braise:
• Olive oil
• Salt and black pepper
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 40g butter
• 40g plain flour
• 400–500 ml good chicken stock
• For the garnish:
• 250g button mushrooms, cleaned and halved if large
• 200g baby onions or shallots, peeled
• 30g butter
• To finish:
• Small bunch flat-leaf parsley, finely chopped

Method

1. Arrange the chicken pieces on a rack set over a tray and return to the fridge, uncovered, for at least 4 hours. This dries the skin and makes getting good colour on the chicken considerably easier. When you're ready to cook, heat the oven to 150°C.
2. Season the chicken well with salt. Heat a large, heavy, ovenproof casserole over a medium heat with a little olive oil. Brown the chicken patiently, working in batches so you don't crowd the pan. You're looking for a deep golden crust rather than simply colouring the surface. Remove the chicken and set aside.
3. Add the lardons to the same casserole and cook gently until their fat has rendered and they're crisp. Remove with a slotted spoon and set aside.
4. Add the onion, garlic, carrot and celery to the casserole with a pinch of salt. Cook gently in the bacon fat for 10–15 minutes, stirring occasionally, until completely soft. Don't rush this stage.
5. Add the 40 g butter. Once melted, stir in the flour and cook for 2–3 minutes, stirring continuously.
6. Gradually pour in the reserved wine marinade, stirring as you go so the roux incorporates smoothly. Add 400 ml chicken stock, bring to the boil and simmer for a few minutes.
7. Return the thighs, drumsticks and wings to the casserole along with the lardons. The liquid should come most of the way up the chicken without completely drowning it; add a little more stock if necessary. Cover and cook in the oven for 30 minutes.
8. Meanwhile, melt half the garnish butter in a frying pan. Add the baby onions and cook over a medium-low heat for 10–15 minutes, turning regularly, until golden all over and beginning to soften. Remove and set aside.
9. Turn the heat up, add the remaining butter and fry the mushrooms until deeply golden. Don't crowd the pan – cook them in batches if necessary. Season lightly.
10. After the chicken has had 30 minutes, remove the casserole from the oven. Nestle the breast pieces and baby onions into the sauce. Replace the lid and return to the oven for another 20 minutes.
11. Remove from the oven, gently stir through the browned mushrooms, replace the lid and leave the casserole to rest for 15 minutes.
12. Check that the chicken is cooked through, then taste the sauce and adjust the seasoning. If the sauce needs reducing, carefully lift out the chicken, mushrooms and onions and keep them warm while you simmer the sauce on the hob for a few minutes. If it's too thick, loosen it with a splash of chicken stock.
13. Return everything to the casserole and finish generously with chopped parsley and plenty of black pepper.
14. Serve with crusty bread, toasted baguette or buttery mashed potato.