Coq au Vin

Bourguignon's lighter cousin, and a far better weeknight prospect because chicken thighs are forgiving and done in 45 minutes rather than three hours. Use thighs on the bone. Breast goes stringy long before the sauce has any depth.

1. 1

   Season the thighs and brown them skin down in a dry casserole until the skin is deep gold. Take them out.

   For this step

   • 8 chicken thighs
2. 2

   Crisp the lardons in the rendered fat, then add the shallots and mushrooms and colour them properly.

   For this step

   • 120 g smoked bacon lardons
   • 250 g chestnut mushrooms
   • 10 small shallots
3. 3

   Stir in the garlic and flour, cook for a minute, then pour in the wine and scrape the base clean.

   For this step

   • 1.5 cups (375 ml) red wine
   • 3 garlic cloves
   • 1 tbsp (8 g) plain flour
4. 4

   Add the stock and herbs, settle the chicken back in skin side up so the skin stays above the liquid, and simmer uncovered for 40 minutes.

   For this step

   • 8 chicken thighs
   • 1 cup (250 ml) chicken stock
5. 5

   Lift the chicken out, swirl the butter into the sauce off the heat, and pour it back over.

   For this step

   • 8 chicken thighs
   • 1 cup (250 ml) chicken stock
   • 2 tbsp (28 g) butter
6. 6

   Scatter with parsley and serve with something that soaks: mash, bread, or plain rice.

   For this step

   • 2 tbsp parsley

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