Coq au Vin with Roasted Potatoes

Ingredients

• 1 whole chicken (about 1.8 kg), jointed into 8 pieces
• 150 g smoked slab bacon, diced
• 2 tbsp butter
• 12 pearl onions, peeled
• 250 g button mushrooms, quartered
• 2 carrots, cut into chunks
• 3 garlic cloves, crushed
• 2 tbsp cognac
• 1 bottle red Burgundy
• 300 ml chicken stock
• 2 tbsp tomato paste
• 1 bouquet garni
• 2 tbsp flour + 2 tbsp softened butter (beurre manié)
• Salt and black pepper
• Roasted potatoes:
• 800 g waxy potatoes, halved
• 3 tbsp olive oil
• Flaky salt, thyme

Method

1. 1Season the chicken pieces with salt and pepper. Brown in butter in a large casserole until golden. Set aside.
2. 2Fry the bacon until crisp. Add pearl onions, mushrooms and carrots and sauté for 5 minutes. Add the garlic.
3. 3Pour in the cognac and flambé (or boil off the alcohol). Stir in the tomato paste. Add the wine and stock. Return the chicken and add the bouquet garni. Bring to a boil, reduce heat and simmer covered for 1 hour.
4. 4Preheat the oven to 200 °C. Toss the potatoes with olive oil, salt and thyme on a baking tray. Roast for 35–40 minutes.
5. 5Mix the flour and butter into a beurre manié. Stir into the casserole and cook for 5 minutes until the sauce thickens. Season to taste. Serve with the roasted potatoes.