Method

1. 01

   Prepare Chicken and Bacon10 min

   Pat the 800g chicken thighs and drumsticks dry with kitchen paper. Season generously with 1 tsp salt and 0.5 tsp freshly ground black pepper. In a large, heavy-based casserole or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the 150g smoked streaky bacon lardons and cook until crispy and golden, about 5-7 minutes. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 02

   Sear Chicken8 min

   Add the seasoned chicken pieces to the casserole in batches, skin-side down first, and sear until deeply golden brown on all sides. This should take about 3-4 minutes per side. Remove the chicken from the pot and set aside with the lardons.

3. 03

   Sauté Aromatics8 min

   Reduce the heat to medium. Add the 2 finely chopped medium onions and 2 diced medium carrots to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the 3 minced garlic cloves and cook for another minute until fragrant.

4. 04

   Thicken and Deglaze5 min

   Sprinkle 2 tbsp plain flour over the vegetables and stir well, cooking for 1-2 minutes to cook out the raw flour taste. Pour in 500ml dry red wine, stirring constantly to prevent lumps and deglaze the pot, scraping any delicious caramelised bits from the bottom.

5. 05

   Simmer the Sauce5 min

   Stir in 250ml chicken stock, 1 tbsp tomato purée, 3 fresh thyme sprigs, and 2 bay leaves. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce begins to thicken slightly, about 5 minutes.

6. 06

   Combine and Braise45 min

   Return the seared chicken pieces to the casserole, ensuring they are mostly submerged in the sauce. Bring back to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and braise for 45 minutes.

7. 07

   Add Mushrooms15 min

   After 45 minutes, add the 200g halved button mushrooms to the pot. Stir gently and continue to cook, covered, for another 10-15 minutes, or until the chicken is fork-tender and the sauce has further thickened to your desired consistency.

8. 08

   Finish and Serve5 min

   Remove the thyme sprigs and bay leaves from the pot. Taste and adjust seasoning if necessary. Stir in most of the reserved crispy lardons. Ladle the Coq au Vin into warm serving bowls, sprinkle with the remaining lardons and 2 tbsp chopped fresh flat-leaf parsley before serving immediately.