Here's my attempt at Coq Au Vin (chicken in wine), Bill Granger style.
This is nothing like the usual recipe of chicken braised in red wine... Rather its baked with thyme and rosemary and bacon, along with shallots or onion. 20-25 mins at 220 C then 1 cup of white wine added, then another 20-25 mins. Thanks to the wine, the meat is moist but the skin gets crispy from the heat.
Add sauted mushrooms in butter and garlic, and in my case, baked potatoes and steamed purple carrots.
Since I like the red wine in Coq Au Vin, I made a red wine, chicken stock and mushroom gravy to go with it.
Accompanied by a riesling from Goaty Hill on the Tamar River in Tassie.
Simple and very excellent.