Coq au Vin

Marinade and Searing Chicken

• 4 chicken thighs, skin on and bone in
• 1 dried bay leaf
• 2 oz shallots, in pieces
• 1 garlic clove
• 1 tsp dried parsley
• ¼ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp salt
• 5 oz extra virgin olive oil, plus 2 tsp to sear
• 10 oz strong dry red wine, e.g. red Burgundy wine

Coq au Vin

• 3 pieces thick cut bacon, chilled
• ½ oz dried porcini mushrooms
• 3 oz carrots, peeled, in rounds (¼ in.)
• 1 tbsp extra virgin olive oil
• 3 oz pearl onions, peeled, thawed if frozen
• 3 oz fresh cremini mushrooms, quartered
• 2 tbsp all-purpose flour
• 5 sprigs fresh thyme, leaves only, plus extra to garnish
• fresh baguette, to serve