Coq au vin with polenta

Cut the legs from the chicken (1) and separate the thighs from the drumsticks. Separate the wings from the chicken and cut them in half. Remove the breasts from the carcass and cut each in half.

Season the chicken pieces with salt, then dust with the flour (50 g).

Heat 4 tbsp vegetable oil (4 tbsp) in a pan over a medium-high heat and sear the chicken, skin-side down, until it browns. Add the butter and continue to cook, basting with a spoon for 4-5 minutes until golden brown. Remove the chicken from the pan and set aside on a wire rack. Discard any remaining fat from the pan.

In the same pan, fry the pancetta (100 g) or smoked bacon over a medium heat until crispy, about 4-5 minutes. Add the sliced shallot (2) and garlic (2 cloves) to the pan and cook over a medium heat until softened, about 4-5 minutes. Prepare the rosemary (2 stalks), thyme (2 stalks) and sage leaves (2 stalks) by tying together with string. Add the chicken back to the pan, then pour in the red wine (400 ml) and add the bouquet garni of herbs. Simmer over a medium heat for 15 minutes, until reduced and syrupy, before adding the tomato paste (1 tbsp) and chicken stock (250 ml). Simmer over a medium-low heat for 15 minutes.

Meanwhile, in a separate pan, heat 1 tbsp vegetable oil (1 tbsp) and fry the mushrooms (200 g) with 1 clove of garlic and a pinch of salt over a medium heat until browned, about 6-8 minutes, stirring occasionally. Add the white wine (100 ml) and cook until reduced, then tip everything into a heat-proof bowl and set aside.

In the pan you fried the mushrooms, heat 1 tbsp vegetable oil (1 tbsp) over a medium heat. Add the onions (12) and a pinch of salt, then fry until softened for 4-5 minutes. Set aside. Heat 1 tbsp oil to the same pan and fry the carrots (2) with a pinch of salt until softened for 5-6 minutes.

Add the cooked mushrooms, onions and carrots to the pan with the chicken and simmer for another 10 minutes over a medium heat. Season to taste.

To make the polenta, add the milk (200 ml) and chicken stock (200 ml) to a pan with a generous pinch of salt. Add the polenta (65 g) and cook over a medium heat, stirring, for 8 minutes, until it’s the consistency of mashed potato. Grate in the cheese (30 g), stir in the butter (50 g) and grate in some nutmeg (to taste) then transfer to a serving dish.

Check the consistency of the chicken – it should be like a thick stew. Add more stock if it looks too dry, then stir in most of the fresh parsley (1 tbsp). Serve the chicken with the polenta, garnished with more fresh parsley and freshly ground black pepper.