Simple coq au vin

delicious. tips

1. Soften the onions before adding the chicken – careful cooking brings out the onions’ natural sweetness and adds much more flavour to the casserole.

   Don’t let the garlic burn. When it’s burnt it tastes bitter, which will taint the dish. Turn the heat down when you add it to the casserole and stir often.

   Season the meat before adding it to the casserole It makes a huge difference to the flavour of the finished dish.

2. The casserole is better after time in the fridge. Cool, then chill in a sealed container for up to 3 days. Or freeze for up to 3 months in a sealed box, defrost and reheat until piping hot.

3. You can vary the alcohol in the casserole. It’s great with dry cider or a light beer – though in both cases you may need to add a pinch of sugar at the end. This recipe is also good with smoked lardons: fry them with the chicken in step 1.