Ingredients

• For the marinade

• 600 of red wine (ideally French Bourgogne or a Pinot Noir)
• 250ml port
1 large brown onion
• 1 medium carrot
• 2 celery sticks
• 2-3 Garlic cloves
• 2 bay leaves
• 1 sprig of rosemary
• 3-4 sprigs of thyme

• Other ingredients

• 2 whole chickens or 16 pieces
• 1 large brown onion
• 2 garlic cloves
• 2 tbsp of tomato paste
• 1 quarter cup of Cognac (or Brandy)
• 2 cups chicken stock (you can use cubes diluted in 2 cups of water)
• 6oz-170g smoked bacon
• 6oz-170g small shallots (approx. 12 -16)
• 8oz-230g white button mushrooms
• 3.5oz-100g butter
• 2 tbsp all purpose flour
• 2oz-60g 70% Dark cocoa chocolate
• Olive oil
• 1 small handful of fresh Italian parsley
• Salt and pepper
• 12 baby carrots (Optional)

Steps

• Step 1

  Pour the red wine and port into a cooking pot and place on high heat. Once the wine starts to boil, using a match or lighter, ignite the alcohol (Flambé) very carefully. If unsure, leave out that step.

• Step 2

  Roughly dice one onion, one medium carrots and two celery sticks and add to the wine. Add to peeled and crushed garlic cloves along with the rosemary, thyme and bay leaves. Simmer for 20 minutes and empty contents directly into to a Dutch oven or any marinating container, leave to cool.

• Step 3

  Break down your chicken then place the chicken pieces in the cold wine marinade. Cover and refrigerate 24 to 48 hours. The following day, remove the chicken pieces and lightly pat them dry with kitchen paper towel to avoid spitting and sticking. Strain the marinade and set aside for later.  Season with salt and pepper on each side. Heat up a frying pan on high heat with olive oil and brown the chicken 3 to 4 pieces at a time on each side. Once nicely browned, set aside and continue with the rest.

• Step 4

  Peel and chop the onion quite finely. Place Dutch oven on high heat with a little olive oil. Add the chopped onion, two cloves of finely chopped or minced garlic and the tomato paste. Cook until soft.  Place all your chicken pieces in the Dutch oven on top of the onions. Pour in the cognac over the chicken and ignite the alcohol (Flambé) very carefully. If unsure, leave out that step. Add any chicken juices and the wine from the marinade, add the chicken stock and bring to a simmer. Cover with lid and place in pre-heated oven and bake for 150 min at 250°F – 120°C.

• Step 5

  Meanwhile, slice bacon into lardons. Peel shallots, if too big cut them in half. Cut large mushrooms in half, if mushrooms are smaller, leave them whole, they look better.

• Step 6

  Melt the butter in frying pan and add the shallots, bacon and gently fry until just slightly caramelised. Add the mushrooms and continue cooking for 2 minutes. Add the flour to the veggie and bacon mix well, for 10 seconds. Turn off heat.

• Step 7

  After 120 minute of cooking, remove from oven and add veggie and bacon mix. (Make sure you scrape the pan well and add everything) Mix gently and return to oven lid on for the remaining 30 minutes.

• Step 8

  Once cooked, scoop out all the ingredients, (chicken and veggies) place in a mixing bowl.

• Step 9

  Reduce the remaining sauce in Dutch oven on high heat, until it becomes a little thicker and darker, taste for seasoning. Add the dark chocolate, mix well until melted. Return your chicken and ingredients to the sauce. Ready to serve. Garnish with fried or freshly picked parsley leaves.

Little Tips

If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid. If the sauce is too thick, add a little bit of chicken broth. Coq au vin is traditionally served with mashed potatoes, but it can also be served with rice, noodles, or pasta.