Chicken in Wine Sauce

Coq au vin is a very traditional French dish, of which there are many variations. In this recipe, I have taken it away from the traditions completely, and perhaps should not call it coq au vin!

The recipe normally uses chicken quarters or serving pieces, still on the bone. It uses Burgundy red wine - although there are variations here, even white wine versions. And brandy is commonly also used in the real version.

I have dispensed with the chicken bones and the brandy, and opted for a 'meatier' fuller-bodied Bordeaux red wine. I like a dish where you can just put a big bowl in the middle of the table, and let everyone dig in, so this is a more informal variation on a French classic. Enjoy!

2 chicken breasts
knob of butter
10 shallots
6 thick bacon rashers (chopped into lardons)
2 cloves of garlic
red wine
chicken stock
tomato puree
bouquet garni sachet
12 baby mushrooms
plain or sauce flour
flat leaf parsley

Melt the butter in a large pan, and then add the chicken breasts, and cook until golden brown all over. In this recipe, I normally use chicken breasts that have not been skinned, as it adds to the flavor. Of course, if you desire, you can remove the skin.

When the chicken is cooked, remove from the pan and cut into bite size pieces. Keep the chicken warm.

Remove most of the fat from the pan, but leave about a tablespoonful.

Add the chopped bacon, crushed garlic, and shallots (quartered) to the remaining hot oil, and fry until the shallots are lightly browned.

Once the shallots are nicely golden, add the red wine (about a quarter of a bottle) and an equal volume of chicken stock. Stir to mix all the ingredients, and then add the tomato puree. Stir gently while mixing in the paste and bring to a gentle simmer. Add the bouquet garni, cover the pan and simmer for 30 minutes.

The wine I used was merlot, although traditionally Burgundy reds are used. The trick is to use a decent wine - try not to use a cheap one because it's 'only for cooking'.

I used a bouquet garni that can be bought in sachets, though you can of course prepare your own by tying together some carrot, celery, a sprig of thyme and a bay leaf.

After simmering gently for 30 minutes, add the halved button mushrooms, and stir them into the mixture.

At this point you cna check the taste, and season with ground black pepper if required. I do not usually add any salt, as the bacon provides enough saltiness for my taste.

Continue to simmer, uncovered, for a further 10 minutes.

Meanwhile, thoroughly mix a tablespoon of plain (all-purpose) flour with two tablespoons of water. Ensure there are no lumps in the flour paste. Take out the bouquet garni and discard it.

Stir the flour paste into the mixture and continue to cook until the sauce thickens. Add some chopped fresh flat-leaf parsley. And that's it!

Serve with vegetables or crusty bread, or you can lightly fry some bread in a little oil until golden, to make bread croutes.