Coq au Vin with California Prunes and Shallots

Makes: 4Prep Time: 55 minutesCook Time: 1 hour

INGREDIENTS

  •  
  • 2 tbsp of olive oil
  • 12 California Prunes
  • 5 garlic cloves, smashed
  • 150g smoked streaky bacon diced
  • 1 sprig of fresh thyme
  • 350g chestnut mushrooms
  • 200ml good red wine
  • 200ml California Prune Juice
  • 1 pint of chicken stock
  • 2 tbsp red wine vinegar
  • 8 free range chicken thighs skin removed
  • 1 small bunch flat leaf parsley chopped
  • 1 tbsp capers

DIRECTIONS

  1. Heat a thick-bottomed casserole dish on the stove, add olive oil then add the shallots and cook until just browned.
  2. Next stir in the garlic, bacon and thyme and cook for 2-3 minutes until crispy.
  3. Add the mushrooms, turn up the heat and add the red wine, California Prune Juice and chicken stock.
  4. Add the chicken pieces and the California Prunes, bring the sauce to the boil and then simmer gently for about 1 hour or until the chicken is tender and cooked through.
  5. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
  6. Mix the chopped parsley, vinegar, capers, mustard and olive oil together to create a dressing.
  7. Season with salt and freshly ground black pepper and serve with crusty bread.
  8. Spoon over the dressing for a fresh finish.

AUTHOR

Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park