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  1. Home
  2. Food
  3. Chicken drumsticks coq au vin

Chicken drumsticks coq au vin

We used shiraz for this coq au vin recipe, but a merlot, cabernet or a pinot noir all work nicely. - by Aaron Clayton
  • 07 Jun 2016
Chicken drumsticks coq au vin Andre Martin
Prep: 15 Minutes - Cook: 500 Minutes - Easy - Serves 4-6
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Ingredients

• 3 Tbsp extra virgin olive oil

• 12 eschalots, peeled (see tip, below)

• 2 carrots, sliced into 1cm-thick pieces

• 6 rashers middle bacon, rind removed, roughly chopped

• 400g button mushrooms

• 10 chicken drumsticks

• Sea-salt flakes and freshly ground black pepper, to season

• 1 Tbsp plain flour

• 750ml dry red wine

• 140g tomato paste

• 2 cloves garlic, smashed

• 2 fresh bay leaves

• 4 sprigs thyme

• 2 Tbsp brandy

 

Tip: Soak the eschalots in a bowl of boiling water for 5 minutes, before draining well. This process makes it much easier to peel off the skins.

Method

  1. Heat 1 Tbsp of the oil in a large non-stick frying pan over a medium-high heat. Add eschalots and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to the bowl of a 7L slow cooker.

  2. In the same pan, cook bacon and mushrooms, stirring occasionally, for 5 minutes or until lightly browned.

  3. Spoon bacon mixture over browned vegetables.

  4. Put chicken drumsticks in a large bowl and season. Add flour, tossing to coat.

  5. Heat 1 Tbsp of the remaining oil in same pan. Add ½ of the chicken and cook, turning occasionally, for 5 minutes or until browned all over.

  6. Transfer chicken to slow-cooker bowl and repeat Step 5 with remaining chicken and oil.

  7. Add wine, tomato paste, garlic, bay leaves, thyme and brandy to bowl. Cover with lid and cook on low heat for 8 hours.

     

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