Coq Au Vin

Ingredients

• 1.2kg whole chicken, jointed or 4 marylands
• Salt and pepper
• 5g salted butter
• 2 tablespoons vegetable oil
• 200g speck, diced
• 20g garlic, chopped
• 10 small French shallots, peeled
• 250g small Swiss brown mushrooms, rinsed and whole
• 150g carrot, diced 1cm
• 2 tablespoons tomato paste
• 20g celery, fine dice
• 10g dried porcini mushrooms, soaked in 150ml hot water
• ½ cup brandy
• 1 cup red wine
• ½ cup chicken stock
• 10 whole black peppercorns
• 4 bay leaves
• 4 sprigs thyme
• ½ teaspoon brown sugar
• 2 tablespoons gravy powder

Method

1. Rinse and dry the chicken pieces. Season with salt and pepper.
2. Use the MENU button to select the SAUTE function, then select POWER/START to begin pre-heating.
3. Once pre-heated, add the butter and oil. Once melted, add the chicken pieces with the skin side down first and cook for 2 minutes on each side. Remove chicken pieces from the cooking bowl.
4. Place the speck, garlic, French shallots and Swiss brown mushrooms into the slow cooker and sauté for 3–5 minutes.
5. Add the tomato paste and deglaze with brandy and red wine. Add the carrots, celery, soaked porcini mushrooms and soaking liquid (omitting the last drizzle of the soaking liquid, as it is gritty).
6. Add the chicken stock, peppercorns, bay leaves, thyme and sugar and stir to combine.
7. Place the chicken pieces back into the slow cooker and cancel the SAUTE function.
8. Place the lid onto the cooking bowl and lock into position. Use the MENU button to select LOW SLOW COOK then select POWER/ START to start cooking.
9. After 30 minutes to 1 hour, place a thermometer into the thickest part of the chicken to ensure it is thoroughly cooked. The chicken needs to be above 74°C. If not, replace lid and continue cooking until it has reached temperature.
10. Once the chicken is cooked, cancel the cooking function and remove the chicken from the liquid. Add the gravy powder to the liquid and stir to thicken the sauce. Return the chicken to the sauce. Serve.