Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Oven-roast Coq au Vin
Introduction from Rukmini Iyer
I first made this dish after rifling through my fridge and finding the harmonious combination of pancetta, chicken thighs and leftover mushrooms. A few leaves borrowed from a flourishing bay tree, my laziness in wanting not to have to stir anything, and this crispy, moreish version of coq au vin was born, to general approval an hour and a half later.
Ingredients
Method
Preheat your oven to 160°c fan/180°c/gas 4. Place the chicken, pancetta, mushrooms, garlic, shallots, bay leaves and rosemary in a large roasting tin and smear everything with the butter. Season with sea salt and freshly ground black pepper, then transfer to the oven for 40 minutes.
Turn the heat up to 180°c fan/200°c/gas 6 and cook for a further 40 minutes, until the chicken is cooked through and a lovely deep golden brown. Splash the wine into the tin around the chicken, and return to the oven for a further 10 minutes. Allow the chicken to rest for a few minutes before serving.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
You might also like
