Mulled Wine Coq au Vin
8 Chicken thighs skin and bone removed.
2 tbsp plain flour
4 Rashers smoked bacon diced
1 Carrot peeled and small dice
2 Celery sticks small diced
1 Garlic bulb
1 tbsp chopped fresh thyme
2 bay leaves
600ml Mulled wine (or use red wine with 3 cloves, 1/4 tsp cinnamon, 1/4 tsp nutmeg)
1 pint chicken stock
Place the chicken into a bowl with the flour, then season with salt and pepper
Pre heated a large shallot pan that has a lid.
Add a drizzle of olive oil before adding the chicken into the pan with the chopped smoked bacon.
Cook the chicken until golden on one side, then add the shallots, carrots and celery.
Continue to cook for 3-4 minutes.
Cut the top of the garlic and add to the pan, doing it this way means you can squeeze out the garlic towards the end for a super deep and smooth garlic flavour.
Add the chopped thyme and whole bay leaves, then pour in the mulled wine.
Turn the heat up and bring the pan to a boil.
Pour in the chicken stock and continue to boil.
Once it is up to a boiling temperature reduce to to a simmer and cook for 30-40 minutes with a lid on.
Once the chicken is cooked and the shallots are tender remove the lids for 5 minutes to help reduce the sauce a little.
Finally stir in the butter for a nice glossy finish to the sauce and you’re ready to serve.
If you need a pan like mine go to my shop you can get one there, just click here