A love of cookery and a desire to experience a different culture is what keeps ‘Anna’, from our story, returning to France every year. This trip was slightly different, though – not only did she return home with the perfect coq au vin recipe, but the perfect person to share it with, too.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken, onions, celery, carrots and garlic in an ovenproof dish. Pour in the oil – toss the meat and veg to coat. Scatter over the lardons and roast for 30 minutes.
- Dissolve the tomato purée in the chicken stock then stir in the red wine. Pour into the dish, so that it surrounds the chicken, and cook for another 30 minutes.
- Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast for a further 15 minutes.
- Sprinkle over the chopped parsley and serve with mash.
Have a glass of the leftover red wine with your meal, and freeze the rest in an ice cube tray until the next time you make the dish.
Chop up any leftover parsley and mix with softened butter and a crushed garlic clove, then wrap in clingfilm and freeze til you need it – it’s great with meat or fish dishes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.