![](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/RukminiIyer_15-c-Emily-Marthick-Mindful-Chef-crop-871x1024.jpg)
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Oven-roast Coq au Vin
![Rukmini Iyer_India Express_c David Loftus_01](https://thehappyfoodie.co.uk/wp-content/uploads/2022/12/Rukmini-Iyer_India-Express_c-David-Loftus_01-scaled.jpg)
Introduction
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
free-range chicken thighs and drumsticks | |
pancetta, cubed | |
large chestnut mushrooms | |
garlic, unpeeled and bashed | |
shallots, peeled and halved | |
bay leaves, preferably fresh | |
fresh rosemary | |
butter, softened | |
sea salt and freshly ground black pepper | |
red wine |
Preview
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book