Ingredients

Serves 6

For the marinade:
2 litres red wine
2 carrots (sliced)
1 onion (sliced)
3 garlic cloves (crushed)
3 golden shallots (sliced)
12 black peppercorn
Bay leaf & thyme

For the coq au vin:
6 chicken thighs
100gr butter
100ml veg oil
60gr flour
500gr small button mushroom
200gr speck bacon (lardons)
200gr pearl onions (peeled)
2 garlic cloves (peeled)
50ml brandy
A bouquet garni (parsley, thyme, bay leaf tied together)
Chopped parsley for garnish

Method

Combine marinade ingredients and marinate the chicken overnight. 

The next day drain the chicken and pat it dry. In a cast iron pot gently fry the lardons of speck bacon (lardons are small strips or cubes of fatty bacon) and the pearl onion in oil and butter.

When these are slightly brown, add the chicken thighs, chopped garlic, a bouquet garni and the button mushrooms. Cover and sauté over a medium to high heat until golden brown.

Remove the lid, sprinkle the chicken with the flour, mix well, pour brandy over the chicken and set light to it.
When the flame goes out, pour in the wine and cook gently for about 1¼ hour.

Serve with potato purée.

Tip: The sauce that the chicken is cooked in should be at the right consistency. If not pour the sauce in a sauce pan, reduce further, rectify the seasoning and pour the sauce back on the chicken.