Aw, how I love Sundays: that perfect day when all you have is time! I usually cook dishes that take less than 30 minutes to be ready. This one, requires a couple of minutes more, but the result is equally rewarding.
Lunch today called for something heavier than we usually choose: the vegetarian diet, which is common during the week, was pushed aside to favor this wonderful organic, free range, chicken dish, served with veggie root mash (parsley root, carrots and potatoes – I will share the recipe another time!). Cook this, instead Coq au vin, and serve it with whatever side (rice, mash, just bread, couscous, etc…) you choose. Your family will love it, your guests will be amazed.
- 3 teaspoons extra virgin olive oil
- 10 shallots, peeled but left whole
- 6 garlic cloves, sliced
- 3 springs fresh thyme
- 250 grams wild mushroom mix: chanterelles, ceps (aka. Porcini), etc.
- 300ml dry white wine
- 200ml water
- 3 chicken legs (thighs and drumsticks) cut into halves
- 1 bunch parsley, chopped
- salt to taste
- while pepper, whole
- Heat a thick-bottomed casserole dish on the stove, over medium heat. Add the olive oil, then the shallots and cook until browned (6-7 minutes)
- Stir in the garlic and thyme and cook for 2-3 minutes.
- Add the mushrooms, turn up the heat and add the wine. Simmer for 2 minutes, before adding the water and the chicken.
- Bring everything to the boil, then reduce heat to medium, and simmer for about 20 minutes, or until the chicken is tender.
- If you sauce is too runny, use a sauce fix, or remove the chicken once it is cooked, and keep simmering for a few minutes, until you get the desired consistency. Then, return the chicken back to the sauce, sprinkle fresh parsley and remove from heat.
- Serve with a veggie mash.