Coq au Vin Hot Pot
Serves 6 (generously)
olive oil and butter, for sautéing and roasting
500g mixed mushrooms, brushed and halved (button and portabellini)
¾ teaspoon Herbs de Provence
200g bacon, cut into thin strips
5 medium shallots, peeled and quartered
3 cloves garlic, finely diced
2 heaped tablespoons cake wheat flour
700g chicken thighs, skinless and deboned, cut into 2cm strips
250ml (1 cup) La Motte Chardonnay
15ml (1 tablespoon) tomato paste
1½ cups chicken stock
8 sprigs thyme
3 bay leaves
3 medium carrots, peeled and roughly chopped
5-6 large potatoes, washed (skin-on), thinly sliced
salt and freshly ground black pepper
Start by heating 1½ tablespoons butter in a wide based pan. Add the mushrooms and brown over a high heat. They needn’t be cooked through, just golden. Season lightly with Herbs de Provence, salt and black pepper. Remove from the pan and set aside.
To the same pan, add a drizzle of olive oil. Sauté the bacon until the fat renders and the edges turn golden and crisp. Remove with a slotted spoon and add to the mushrooms.
Heat another tablespoon of oil to the pan. Add the shallots and sauté over a medium heat until caramelized and soft, about 20 minutes. Stir through the garlic and cook for a further 2 minutes. Add the shallots to the mushrooms and bacon.
Place the flour in a shallow dish and season with salt and black pepper. Dredge the chicken pieces in the flour. Heat a little more oil in the pan and brown in batches until golden on both sides. Deglaze the pan with the La Motte Chardonnay, scraping up all the sticky bits on the base of the pan, then reduce the liquor by half.
Add the tomato paste, stock, thyme and bay leaves. Return the mushrooms, bacon and shallots to the pan. Add the carrots, cover with the lid on and simmer over a medium heat for 35 minutes.
Preheat the oven to 200 C.
Dab the potatoes with paper towel to remove excess moisture. Place in a large bowl and drizzle with olive oil to coat, a tablespoon or two will suffice. Season lightly with salt and black pepper. Arrange the potatoes on top of the Coq au Vin. Brush with a little melted butter and bake until golden, about 40 minutes.
Scatter with thyme sprigs just before serving.
Cook’s Note: To counter the rich, buttery-ness of the dish, offer with steamed green beans or broccoli and a crusty baguette. A chilled bottle of La Motte Chardonnay is requisite.
