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Oven Roasted Coq Au Vin
Comforting and deliciously easy! This slow-cooked French classic of tender chicken braised in red wine and stock with lardons, mushrooms and onions is a great dish to warm up a cold Winters evening.

Oven Roasted Coq Au Vin

Servings: 4-6

Ingredients

8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced

Directions

Preheat your oven to 220°C.

Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.

Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.

Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.

Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.

Ingredients

8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced

Directions

Preheat your oven to 220°C.

Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.

Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.

Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.

Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.

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