Classic coq au vin recipe
 This classic French dish is wintry comfort food at its best - and an easy recipe to prepare ahead. 1 tsp plain flour1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces175g/6oz butter1 white onion, roughly chopped225g/8oz smoked streaky bacon, cut into lardons500ml/17fl oz red wine50ml/2fl oz brandy2 garlic cloves, lightly crushed3 bay leaves4 sprigs fresh thyme1kg/2lb 4oz King Edward potatoes200ml/7fl oz double cream100g/3½oz silverskin onions, left whole200g/7oz baby button mushroomssalt and freshly ground black pepper 1 tsp plain flour 1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces 175g/6oz butter 1 white onion, roughly chopped 225g/8oz smoked streaky bacon, cut into lardons 500ml/17fl oz red wine 50ml/2fl oz brandy 2 garlic cloves, lightly crushed 3 bay leaves 4 sprigs fresh thyme 1kg/2lb 4oz King Edward potatoes 200ml/7fl oz double cream 100g/3½oz silverskin onions, left whole 200g/7oz baby button mushrooms salt and freshly ground black pepper Method Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly.Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes.Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining.While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly.Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm.When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again.To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside.