Coq Au Vin
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Cooking Tips:
If you like, cook the chicken in the oven instead of on the hob. transfer it to a pre heated oven, 160 C/325 F/Gas mark 3, once the mixture has come to the boil in step 2. Cook for 1 hour, then follow step 3.
Serves:
Cook Time:
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Cooking Ingredients:
55 g/2 oz Butter
2 tbsp Olive Oil
1,8 kg/4 lb Chicken Pieces
115 g/4oz Rindless Smokey Bacon, Cut into strips.
115 g 4 oz Baby onions
115 g/4 oz Chestnut mushrooms, halved
2 Garlic cloves, finely chopped
2 tbsp Brandy
225 ml/8 fl oz red wine
300 ml/10 fl oz Chicken stock
1 Bouguet garni
salt and pepper
2 tbsp plain flower
bay leaves, to garnish
Cooking Method:
1) Melt half the butter with the olive oil in a large, flameproof casserole. Add the ckichen and cook over a medium heat, stirring, for 8-10 minutes, or until golden brown all over. Add the Bacon, onions, mushrooms and garlic.
2) Pour in the brandy and set alight with a match or taper. When the flames have died down, add the wine, stock and bouquet garni to season and taste with salt and pepper. Bring to the boil, reduce the heat and simmer gently for 1 hour, or until the chicken pieces are cooked through and tender. meanwhile, mmake a beurre manie by mashing the remaining butter with the flour in a small bowl.
3) Remove and discard the bouquet garni. Transfer chicken to a large plate and keep warm. Stir the beurre manie into the casserole, a little at a time. Bring to the boil, return the chicken to the casserole and server immediately,
garnished with bay leaves.
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