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PrintCOQ AU VIN
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Rub the chicken with the dried thyme and pepper. Saute half the pieces in the oil in a large flameproof casserole for 7-10 minutes until golden.
- Remove with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.
- Add the bacon to the casserole and cook over a moderate heat, stirring frequently, until the fat runs. Add the onions, mushrooms and garlic and cook, stirring frequently, for 5 minutes.
- Gently warm the brandy in a small saucepan.
- Return the chicken and its juices to the casserole, pour in the brandy and set it alight with a taper, when the flames subside, add the wine and bring to the boil, stirring.
- Add the bouquet garni and salt and pepper to taste. Cover and simmer over a gentle heat, stirring occasionally, for 40 minutes or until the chicken is tender.
- Remove the chicken and vegetables to a warmed serving dish with a slotted spoon and keep hot. Discard the bouquet garni. Mix the butter and flour to a paste and add to the sauce a little at a time until evenly blended.
- Bring to the boil and simmer, stirring, for 2-3 minutes until the sauce thickens. Season to taste.
- Serve the chicken and vegetables with the sauce spooned over.
- Garnished with thyme and parsley, if liked.
INGREDIENTS
- 3 kg oven-ready chicken, giblets removed, cut into 8 pieces
- 4 teaspoons dried thyme
- 5 tablespoons grapeseed oil
- 250 grams rindless rashers of smoked streaky bacon, chopped
- 20 small pickling onions, peeled and blanched
- 300 grams small button mushrooms
- 5 garlic cloves, crushed
- 5 tablespoons brandy
- 500 ml red wine
- 2 bouquet garni
- 2 tablespoon butter
- 4 tablespoons plain flour
- Salt and pepper
To Garnish
- Fresh thyme (optional)
- Fresh parsley (optional)
7 comments for “Coq Au Vin”
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