Ingredients

• 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

Directions

• 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.