Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Easy Coq au Vin
This easy coq au vin keeps the soul of the French classic while using straightforward steps and easy-to-find ingredients.
Chicken, bacon, mushrooms and onions simmer in a glossy red wine sauce until rich, comforting and ready for the table.
Method
20m1h 10m1h 30m
- Pat the chicken dry and season well with salt and black pepper.
- Heat the olive oil in a large casserole and brown the chicken skin-side down in batches, then set aside.
- Add the bacon to the pan and fry until lightly crisp.
- Stir in the shallots and mushrooms and cook for 6-8 minutes until coloured.
- Add the garlic and cook for 1 minute, then stir through the flour and tomato purée.
- Pour in the red wine and scrape the pan base to lift any caramelised bits.
- Return the chicken to the casserole and add the stock, thyme and bay leaf.
- Bring to a gentle simmer, cover, and cook on low heat for 45 minutes.
- Uncover and simmer for a further 15-20 minutes until the sauce thickens and the chicken is tender.
- Stir in the butter to give the sauce a glossy finish and check the seasoning.
- Scatter with chopped parsley and serve hot with mashed potatoes or crusty bread.
Ingredients
- 250 g Chestnut Mushrooms halved
- 3 Garlic Cloves finely chopped
- Sea Salt, to taste
- 1 tbsp Olive Oil
- 4 sprigs Fresh Thyme
- 400 ml Red Wine
- 1 tbsp Tomato purée
- 20 g Unsalted butter
- 1 Bay Leaf
- 1 tbsp Plain Flour
- Black Pepper freshly ground, to taste
- 8 Shallots peeled
- 300 ml Chicken Stock
- 8 Chicken Thighs bone-in, skin-on
- 150 g Smoked Streaky Bacon chopped
- 2 tbsp Flat-leaf Parsley chopped
Notes
Use a dry red wine with good body for the best depth in the sauce.
If the sauce needs thickening, simmer uncovered a little longer before serving.
This dish tastes even better the next day after the flavours settle.
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