Cock au vin

Posted on 27th August 2021

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Serves 4

Ingredients

8 thicken thighs
salt and pepper
1 spring of fresh thyme
1 spring of fresh rosemary
8 shallots peeled and chopped
4 rashers of smoked streaky bacon, diced
200g button mushrooms
1 bulb of garlic
1 tbsp of fresh rosemary
500ml Red wine
1 chicken stock cube (made up to 1 pint of liquid)

Here’s how

Make small cuts into the thigh thighs, piercing through the skin, to allow lots of flavour to penetrate. Put them into a mixing bowl with the salt, pepper, thyme and rosemary. Leave to marinade for a couple of hours.

Pre heat the oven to 170C.

Put the chicken thighs in a deep roasting tray (with suitable lid) with the shallots, bacon and mushrooms and cook in the oven with the lid off for 20 minutes to get some good colour. Remove from the oven. Reduce the temperature to 160c/325f/gas mark 3

This is where we start to build up the flavour. Cut the garlic bulb in half horizontally, I know it sounds like a lot of garlic but believe me it mellows out in the cooking and gives such a depth of flavour to the dish..
Pour in the wine, stock and remaining herbs.
Cook for a further 1 hour.