RECIPE OF THE MONTH

In light of the San Louis Shiraz and the great horse that inspired it, we went looking for a hearty winter meal that would work well with a heavyweight like this. It does require half a bottle of red wine, but if you can get yourself to part with half a bottle in one go, it’s a knockout. Courtesy of The Food Fox.

 COQ AU VIN

coq-au-vin

45 ml olive oil

8 chicken pieces (about 1 kg)

16-20 pickling onions, skinned and whole

125 g streaky bacon, cut into small cubes

3 sprigs of thyme

250 g button mushrooms (or portabellini)

15 ml tomato paste

30 ml flour

1/2 bottle red wine

salt and black pepper

Method:

In a large heavy based pot, heat the olive oil over medium-high heat, then fry the chicken pieces in batches until the skins are golden. Remove from the pot and set aside.

Add the onions, bacon and thyme, then fry until the bacon becomes crispy and the onions get a nice colour on the outside. Add the mushrooms and fry for another minute.

Add the tomato paste & flour, then stir well. Now add the red wine. Give it a good stir, then add the chicken pieces and meat juices back into the pot. Bring to a simmer, then turn the heat down to low, cover and simmer for 1 hour 15 minutes. Check on the chicken every now and then to make sure that the pieces are submerged in the sauce and gets coloured purple on all sides.

Season with salt and pepper, then stir gently without breaking up the meat. Serve warm with rice, potatoes, pasta or bread, and some steamed green vegetables like beans or broccoli.

Serves 6.

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