It’s thought to originate in Burgundy where cockerel was cooked in red wine, hence the name. I imagine the birds were large, several years old and needed to be slowly cooked for hours. This is one of my favourite meals as it’s flavoursome and quick.
- Ingredients (serves 4):
- 8 chicken thighs – skin on, bone in
- Oil and butter for browning the chicken
- 1 bottle red wine
- 1-2 tbsps brandy
- 2 bay leaves
- Sprigs of fresh thyme
- 20 small pearl onions
- 250g button mushrooms
- 250g diced bacon or speck
- 1 litre chicken stock
- 50g tomato paste
- 100g flour
- Salt and pepper
Brown the chicken thighs in a little oil and butter in a flameproof casserole dish.
Remove and set aside.
Lightly brown the onions, mushrooms and bacon in the casserole. Return the chicken pieces to the dish.
Add the brandy and flame it to burn off the alcohol.
Mix in the flour, season and add the herbs. Make sure everything is combined well.
Stir in the tomato puree, stock and red wine. Cover with baking paper and the lid (or foil).
Bake at 180°C for 20 minutes then 160°C for 30 minutes.
Sprinkle with finely chopped parsley and serve with boiled baby potatoes or fettucine.