Coq au vin matched with Vidal White Series Merlot Cabernet Sauvignon 2012

Ingredients - serves four

  • 8 Chicken legs skin on
  • 150ml Port
  • 500ml Red wine or just enough to cover the thighs
  • 250g Smoked bacon, diced
  • 500ml Beef stock
  • 250g Button mushrooms, halved
  • 10 Baby Onion peeled and quartered
  • 5 cloves Garlic, whole
  • ¼ bunch Thyme
  • Parsley

Master tip:

This is one of my all time favourites, make extra and freeze in little 1 or 2 portion bags for the times you get lazy and just want a great tasting simple dinner.

  1. Split the chicken into thighs and legs, place in a container and just cover with the red wine and port, refrigerate over night but mix a few times on the first few hours to ensure the chicken is properly covered.
  2. Take out the marinated chicken. Pat dry and then fry in a pan until golden all over, reserve on the side.
  3. Pour the wine from the container through a colander and reserve on the side as well.
  4. In a braising pan add the bacon and fry until golden, then add the onions, garlic and mushrooms, cook until the moisture has gone.
  5. Pour in the wine and port and reduce by half. Add the chicken back in at this stage with the thyme then just cover with stock.
  6. Bring to the boil, skim then place a cartouche on the top then a lid. Bake in the oven at 160 degrees for about 45 minutes.
  7. Leave to cool in the liquid or serve straight away.
  8. Garnish with parsley.

Josh Emett Master Match Horizontal Rule