COQ AU VIN AKA CHICKEN IN WINE 

Wine in cooking adds a certain something to a dish that is irresistible. Not only does the kitchen smell divine as it’s cooking but the taste is incredible – perfumed, aromatic, delicious. 

Here is my very basic, no-fuss version of that French classic, coq au vin. 

Serves four to six 

• 20g butter 
• 3 rashers smoky bacon, diced 
• 2 medium onions, quartered 
• 2 stalks celery (leave whole) 
• 2 tablespoons olive oil 
• 1 whole chicken, cut into 8 pieces, excess fat removed (or use 6–8 chicken pieces) 
• 1 cup red wine 
• 1 cup vegetable or chicken stock 
• 2 bay leaves 
• 2 tablespoons fresh thyme leaves 
• 1 dozen small brown button mushrooms, stalks removed 
• salt and pepper 

1 tablespoon flour and water to thicken (optional) 

1. For this dish, use a large pot or flame/ovenproof casserole dish (Le Creuset or similar) that has a lid. Melt the butter in the pot and add the bacon, onion and celery stalks. Sauté until golden, remove and set aside. 
2. Add the olive oil to the pot and brown the chicken pieces. If necessary, do this in 2–3 batches so as not to overcrowd the pot. 
3. Once finished browning, return the chicken, bacon, onion and celery to the pot. Add the wine and bring to a rapid simmer for 2 minutes — this allows the alcohol to cook off. Add the stock, bay leaves and thyme. 
4. Cover and simmer for 45 minutes to 1 hour (or cover and cook in a preheated oven at 160°C for 1½ hours), until the chicken is very tender and wanting to fall away from the bone. Halfway through the cooking, add the mushrooms and season to taste with salt and pepper. 
5. Just before serving you may choose to thicken the gravy slightly with flour mixed with a little water. Pour it into the pot and cook for a further 10 minutes. You want a sauce that is not too thick, not too thin, just right! 
6. Serve with crusty bread. 

Note: Without a doubt, this dish is better made the day before, cooled, then reheated. It deepens the flavours.