Our seasoned 5 star Chef, Kim Roberts, received this recipe from a French Chef during her travel to Australia, and in celebration of Bastille Day this Saturday, it is a must try!
20 small onions (pickling onions)
A few sprigs of parsley
A sprig of thyme
1 bay leaf
50 g butter
100 g bacon, cut into small strips
250 g button mushrooms
8 chicken pieces on the bone, e.g. 4 drumsticks and 4 thighs
Sea salt and freshly ground black pepper
30 ml cognac
30ml plain flour
400 ml good red wine
1 clove garlic
20ml tomato paste
25ml chopped parsley
500g pappardelle (egg based is preferable)
40g butter, cut into cubes
Place peeled onions in a saucepan with cold water. Bring to the boil and boil for 2 minutes, then drain.
Make a bouquet garni by tying the parsley, thyme and bay leaf together using kitchen string.
Heat half the butter in a wide saucepan on medium heat and brown onions for a few minutes. Add bacon and stir well for 2 minutes. Add mushrooms and cook for 4-5 minutes until mushrooms are soft. Transfer onions, bacon and mushrooms to a dish.
Heat remaining butter in the same pan and brown chicken pieces on high heat for a few minutes. Season with salt and pepper and stir well. Add cognac to pan and flame the chicken by either lighting a match or by tilting the pan towards the gas flame. Stir well, then sprinkle flour over the chicken. Add wine and shake the pan. Add herbs, garlic and tomato paste and stir well. Bring to a slow simmer, cover with a lid and cook for about 20 minutes.
Turn chicken pieces over. Add mushrooms, bacon and onions, cover with a lid and simmer for a further 10 minutes.
At this time cook the pappardelle pasta in boiling salted water, as per package cooking instructions. Drain and toss through nobs of butter.
To serve, spoon on pasta, rice or potatoes and top with coq au vin, sprinkle with freshly chopped parsley.