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Coq au vin
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Prep Time: 190 minutes
Cook Time: 65 minutes
Total Time: 255 minutes
Preston and Southan's twist on classic coq au vin.
Ingredients:
180ml (3/4 cup) pinot noir
4sprigsfresh thyme
3bay leaves
6chicken thigh cutlets, bone in and skin on
180g speck, rind removed, cut into 1cm-thick batons
100g Swiss brown mushrooms, halved
3portobello mushrooms, thickly sliced
2 small red onions, quartered
60g unsalted butter, at room temperature
2.40 gm smoked salt flakes, plus extra, to serve (see tip)
Small fresh continental parsley leaves, to serve
Mashed potato, to serve
Instructions:
In a glass or ceramic bowl, mix the wine, thyme, and bay leaves. Add the chicken cutlets and coat evenly. Cover with plastic wrap and refrigerate for 3 hours, turning occasionally. For best results, you can prepare this a day in advance.
Preheat the oven to 200C/180C fan forced. Heat oil in a non-stick frying pan over medium-high heat. Drain chicken, reserving marinade. Cook chicken skin side down in 2 batches until golden, about 4-5 minutes. Place chicken skin side up in a large baking dish. Add speck to the pan and cook, tossing, until starting to turn golden, about 2-3 minutes. Set aside.
Place the mushroom and onion around the chicken in the dish, then drizzle over the reserved marinade. Sprinkle with the speck and season generously with pepper. Bake for 40-50 minutes or until the chicken is fully cooked.
Combine the butter and salt in a small bowl, mixing until well incorporated.
Drizzle the butter mixture over each chicken thigh and garnish with parsley and a sprinkle of extra salt. Enjoy alongside creamy mashed potatoes.