Coq au vin with garlic croissant puffs
- Preparation and cooking time
- Serves 6
- 2 tbsp olive oil
- 3 medium onions , each cut into 6 or 8 wedges
- 4 garlic cloves , sliced
- 200g pack baby button mushroom
- 200g pack smoked lardon
- 12 skinless chicken thigh fillets, each cut into 3
- 400ml red wine , such as Merlot
- 300ml chicken stock
- 1 tbsp brandy (optional)
- 2 tbsp tomato purée
- 2 bay leaves
- large thyme sprig
- 1 tbsp soft butter
- 2 tbsp plain flour
For the garlic croissant puffs
- STEP 1
Heat the oil in a large flameproof casserole dish. Fry the onions, garlic, mushrooms and lardons together for a few mins. Add the chicken, stir briefly over the heat, then pour in the wine, stock, brandy (if using), and tomato purée. Stir in the bay leaves and thyme with seasoning.
- STEP 2
Bring the mixture to the boil, then cover the pan, turn down the heat and simmer for 40-45 mins until the chicken is tender but still holding its shape.
- STEP 3
Beat the butter with the flour to make a paste. Add to the pan and stir continuously until the flour mixture disappears. Leave to cool.
- STEP 4
To make the croissant puffs, beat the butter with the garlic and herbs. Unravel the croissant dough, press together the diagonal serrated lines to seal, then cut along the remaining serrated lines to make 3 rectangles. Spread the butter onto the rectangles, roll up and slice each one into 4 pieces. Turn each puff on its side and place on a baking tray. Press each spiral down slightly to flatten them.
- STEP 5
To freeze: Open-freeze the croissant puffs, then pack into a rigid container, interleaved with cling film to stop them sticking to each other. Bake from frozen on a baking tray at 200C/180C fan/gas 6 for 15 mins (if cooking straight away, bake for 10-12 mins). Pack the coq au vin into freezer bags. Use within 2 months. Thaw completely, then reheat in a pan until bubbling. Serve with seasonal veg.