Coq au vin, or chicken in wine, is a famous French dish that uses rooster and lardons. This version has easier to find chicken legs and bacon. Watch this recipe being made in the Allrecipes Coq au Vin Video.
2 tablespoons olive oil
6 bone-in chicken legs (thighs and drumsticks)
1 onion, sliced
1 onion shallot, chopped
2 carrots, sliced
3 cloves garlic, minced
2 1/2 tablespoons plain flour
1 tablespoon cornflour
40ml Cognac or brandy
2 cups (500ml) red wine
1 teaspoon dried thyme
1 small handful fresh parsley, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
200g bacon, chopped
250g mushrooms, sliced
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Heat the olive oil in a casserole and brown the chicken for 5 to 10 minutes on medium-high heat. Add the onion, shallot, carrots and garlic, and sprinkle with flour and cornflour. Mix well, then pour over the Cognac. Set alight over high heat, rotating the pan in all directions.
Once the flames diminish, add the red wine, water, passata, thyme, parsley, bay leaf, salt and pepper. Cover and simmer over low heat for about 1 hour.
While chicken is cooking, fry the bacon in a hot pan until nicely browned, about 10 minutes. Drain and place on kitchen paper. Add to the chicken after 1 hour of cooking, along with the mushrooms. Simmer another 30 minutes, uncovered. Adjust seasoning and remove bay leaf before serving.