Cheats coq au vin Recipe
- 8 cooked joints of chicken, on the bone – a mixture of breasts and thighs or legs
- 30g/1oz butter
- 1 tbsp olive oil
- 4 garlic cloves, chopped
- 2 red onions, sliced
- 140g/5oz pancetta in one piece, rind removed and chopped
- 250g/9oz button mushrooms
- good pinch of dried thyme
- 290ml/½ pint red wine
- 500ml/17fl oz fresh chicken stock
- 150ml/¼ pint double cream
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- Skin the cooked chicken pieces and set aside.
- Heat the butter with the oil in a large cast iron or flameproof casserole dish, add the garlic, onions and pancetta and sauté for about 5 minutes until softened. Add the mushrooms and thyme and sauté for 5 minutes.
- Pour in the wine, bring to the boil and continue boiling, uncovered, for about 5 minutes until the sauce is reduced by half. Pour in the stock and bring back to the boil.
- Season and add the chicken to the sauce. Reduce the heat and simmer for a good 5 minutes until the chicken is thoroughly heated through. Remove the chicken pieces to a warmed serving dish with a slotted spoon.
- Increase the heat and boil the sauce until reduced by about half. Reduce the heat, stir in the cream and gently heat through.
- Pour the sauce over the chicken pieces, sprinkle with parsley. Serve.
