My fave recipe. I sometimes use half wine, half chicken stock if people dont like it too strong tasting. Tastes great both ways.
1 x 5 lb (2.25 kg) chicken, cut into 8 joints
1¼ pints (725 ml) red wine
1 oz (25 g) butter
1 rounded tablespoon softened butter and 1 level tablespoon plain flour, combined to make a paste
1 tablespoon oil
8 oz (225 g) unsmoked streaky bacon, preferably in one piece
16 button onions
2 cloves garlic, crushed
2 sprigs fresh thyme
2 bay leaves
8 oz (225 g) small dark-gilled mushrooms
salt and freshly milled black pepper
Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden; then turn them and colour the other side. You may have to do this in three or four batches – don't overcrowd the pan. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later.
Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid.
Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Next, add the butter and flour paste to the liquid. Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. If you like, sprinkle some chopped parsley over the chicken and make it look pretty.
Also, try this. (forgot to mention the coq au vin recipe serves 4).
COQ AU RIESLING
100g pancetta or streaky bacon (cut up)
2 small to med onions, chopped
2 cloves garlic, chopped
4 joints free range chicken on the bone
200g small brown mushrooms, halved or quartered
500ml Riesling (or similar med dry white wine)
300ml double cream
3 tbsp chopped parsley
Melt the butter in a heavy-based casserole and pour in a bit of olive oil. Put in pancetta, then the onions and garlic and cook until softened but not coloured.
Scoop onions and bacon out, leaving juices behind, and add chicken pieces. Brown lightly on all sides. Add more oil if necessary to stop butter browning.
Add mushrooms and continue cooking for a few mins, then return bacon and onions to pan. Turn up heat, pour in the wine bring to boil then simmer for 25 mins, turning chicken from time to time.
Lift chicken out of pan and add cream. Season with salt and fresh ground black pepper. Stir in parsley. Continue cooking at an enthusiastic bubble until cream starts to thicken slightly. Return chicken to pan.
Serve with bread to mop up the juices.