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1
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version.
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2
I replace the onion with leek, buy lardons ready cubed and buy chicken thighs.
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3
The brown meat is always best in a stew.
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4
In fact, nearly always best full stop.
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5
I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty.
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6
If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
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7
2 tablespoons garlic oil
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8
Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
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9
Add the sliced leeks and soften them with the lardons for a minute or so.
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10
Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
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11
Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour.
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12
Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day.
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13
But it's no hardship to eat straight off.
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14
Whichever, serve sprinkled with dill and with some buttered noodles, if using.
