The Chronicle

SLOW-COOKED COQ AU VIN

SERVES 4. PREP 25 MINS. COOK 8 HRS 30 MINS

- – Dominic Smith

INGREDIENT­S

• 1.6kg whole chicken or 4 chicken marylands

• 200g speck, cut into small strips

• 2 garlic cloves, crushed

• 60ml (¼ cup) brandy

• 35g (¼ cup) plain flour

• 500ml (2 cups) liquid chicken stock

• 100g butter, chopped

• 8 french shallots

• 1 tbsp caster sugar

• 125ml (½ cup) water

• 2 tbsp olive oil

• 300g button mushrooms, trimmed

• 2 tbsp fresh continenta­l parsley, chopped

• Fresh thyme sprigs, to serve

• Crusty rolls or baguette, to serve

MARINADE

• 750ml (3 cups) pinot noir

• 2 carrots, thickly sliced

• 2 celery sticks, trimmed, thickly sliced

• 1 brown onion, cut into wedges

• 3 garlic cloves, crushed

• 3 french shallots, peeled, halved

• 2 tsp black peppercorn­s

• 2 dried bay leaves

• 10 sprigs fresh thyme

• 1 tsp salt

METHOD

1 To make marinade, place all ingredient­s in a large saucepan over medium-high heat and bring to the boil. Set aside to cool and allow the flavours to infuse.

2 Meanwhile, to joint chicken, use a sharp knife or poultry shears to cut down either side of the backbone. Discard the bone. Halve chicken through the breastbone. With chicken skin-side up, cut in half between the thigh and breast. Trim wings at first joint and discard bones. 3 Place chicken and marinade in a bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate. 4 Remove chicken from marinade and pat dry with paper towel. Strain marinade into a bowl. Reserve vegetable mixture.

5 Heat a large frying pan over medium heat. Add the speck and cook, stirring occasional­ly, for 3 minutes or until the fat renders (releases from speck and melts) and the speck is golden. Remove speck with a slotted spoon and drain on paper towel. Return frying pan to medium-high heat. Add chicken and brown, in 2 batches, for 3 minutes each side. Transfer to a bowl. Drain all but 2 tbs fat from the dish, return to heat. Add garlic and reserved vegetable mixture and cook, stirring occasional­ly, for 6 minutes or until vegetables are soft. Add brandy and use a long match to carefully ignite. Allow flame to burn out, then stir in flour. Gradually stir in the stock, then reserved marinade. Place mixture in a slow cooker and top with chicken. Cover and cook on low for 6-8 hours or until chicken is tender and almost falling off the bone.

6 Meanwhile, melt half the butter in a large saucepan over medium-high heat. Add shallots and sugar, and cook, stirring occasional­ly, for 5 minutes or until shallots caramelise. Add water and bring to boil. Simmer for 8 minutes or until syrupy.

7 Heat oil and remaining butter in a frying pan over high heat. Add mushrooms and toss for 5 minutes or until golden. Season.

8 Add the speck, eschalot mixture and mushrooms to slow cooker. Cover and cook for 30 minutes to heat through. Season. Scatter with parsley and thyme. Serve with bread.

 ?? ??

Newspapers in English

Newspapers from Australia