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A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Alternatively, serve this with crusty bread to mop up the sauce. 2 tbsp olive oil 8 chicken thighs, skin on 150g/6oz streaky bacon, chopped 4 garlic cloves, bashed 200g/ ½ lb button mushrooms 4 carrots, cut into 2cm/ ¾ inch pieces on the diagonal A few fresh thyme sprigs 300ml/1 ¼ cup full-bodied red wine 200ml/1 cup fresh chicken stock Sea salt and black pepper For the pasta: 350g/3/4 pound pappardelle, cooked 75g/5tbsp butter Juice of 1 lemon A small handful of parsley, roughly chopped Sea salt and black pepper Full recipe on my website!
