This is one of the great Nigel Slater’s recipes. I love his food as it has so much flavor and is easy.
I know you’ve probably had Coq au vin many times, but this is ten times tastier, creamier and has a real depth in flavor.
Make sure you serve this with really good warm crusty bread because everyone will be wanting to mop up the incredible sauce.
Serves 2 but you can easily double or treble it
4 tbsp butter
1 tbsp olive oil
4 oz bacon (streaky) or pancetta, diced
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
4 joints of organic, free range chicken on the bone, seasoned with salt and pepper (I used whole chicken legs)
10 oz small cremini (brown) mushrooms, halved or quartered
16 fl oz medium dry white wine, such as Riesling
10 fl oz heavy cream
4 tbsp chopped Italian parsley
Melt the butter in a heavy shallow cast iron dish like the one in the photograph (Le Creuset) and pour in the oil.
Put in the diced bacon or pancetta and let it color a little then add the onions and garlic.
Leave to cook over a moderate heat until the onions have softened but not yet colored.
Scoop the bacon and onions out with a slotted spoon, leaving behind the cooking juices, then add the seasoned chicken pieces.
Let them brown lightly on all sides. A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.
Remove the chicken pieces and set aside. Add the mushrooms to the juices in the pan and continue cooking for 10 mins, then return the bacon, onions and chicken pieces to the pan.
Turn up the heat, pour in the wine and bring quickly to the boil and then turn it down to a simmer.
Let everything cook at a gentle bubble for 25 to 35 minutes, turning the chicken from time to time.
Lift the chicken out of the pan and pour in the cream. Season with salt and freshly ground pepper and stir in the chopped parsley.
Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.
Return the chicken to the pan.
When the chicken is thoroughly hot and the sauce has thickened it is time to serve!