1 kilo chicken thighs
250 ml red wine
1 bay leaf
1 tbsp sea salt
1 tsp ground black pepper
75 ml olive oil
100 g lardons (smoked, if preferred)
1 tbsp minced garlic
100 g shallots
250 g chopped tomatoes
100 g garlic sausage (or any sausage you like)
100 g chestnut mushrooms
50 g black olives
500 ml chicken stock
3 fried plantains (cut in half diagonally)
Marinate the chicken in wine, bay leaf, salt and pepper for at least 6 hours, then drain and reserve marinade
In a skillet, brown the chicken in olive oil, set aside. Add the lardons and allow the fat to render, set aside.
Add garlic, shallots and tomato and saute for 2 minutes or until fragrant and soft.
Add the sausage, mushrooms, olives and return the chicken and lardons. Simmer for 5 minutes.
Add stock and marinade and bring to a boil.
Cook for another 30 minutes or until chicken is tender.
Transfer to a serving dish and garnish with parsley and the fried bananas/plantains.
Mix a tablespoon RoniB's Kitchen Garlic Chilli Oil and lemon juice.
Festive fare dish that is very similar to French Coq Au Vin.