Coq au vin

ServeS 8

Ingredients:

3 tbsp butter

3 tbsp olive oil

2 large onions, diced

10 garlic cloves, chopped

10oz (300g) side pork, chopped

2 tbsp fresh thyme leaves

1lb 10oz (750g) button mushrooms

4 cups good red wine

4 cups hot chicken stock

2½lb (1.1kg) skinless chicken pieces

sea salt and freshly ground black pepper

Method:

1 Heat the butter and oil in a large heavy-based pot over medium heat, add the onions, and cook for 5 minutes or until starting to soften. Add the garlic and side pork (or bacon) and cook for 5 minutes, stirring frequently. Add the thyme and mushrooms and cook for 2 minutes.

2 Pour in the wine, raise the heat, and allow to bubble for 5 minutes while the alcohol evaporates. Pour in the stock, bring to a boil, then add the chicken pieces. Combine well, bring to a boil again, then lower the heat and simmer for 25 minutes.

3 Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags, 4 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a casserole dish, cover, and cook in an oven preheated to 350°F (180°C) for 25 minutes or until piping hot.

Coq au vin