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PrintLEAH'S COQ AU VIN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the marinade ingredients into a casserole and bring it to a boil. Till the liquid reduce by one-third and strain it into a clean, non-reactive bowl and set aside.
- Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 6 hours .
- Warm the oil in a casserole and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve.
- Remove the chicken from the marinade, setting the liquid aside. Season the chicken with salt and freshly ground black pepper.
- Dredge the chicken in the flour and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.
- Add the butter to a dish and add in the onions and mushrooms and fry gently for 10 minutes or until golden-brown.
- Remove any excess fat with a spoon and return the chicken and pancetta to the pot.
- Remove from heat and pour over the cognac. Allow the flames to die down and then add the reserved and reduced wine. Gently simmer for one hour.
INGREDIENTS
For the marinade
- 1 bottle good-quality red wine
- 1 tablespoon red currant jelly
- 1 Small onion - chopped
- 1 celery, chopped
- 1 carrot, chopped
- 4 garlic cloves un-peeled, bruised
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cloves
For the stew
- 24 button onions, peeled
- 24 Button mushrooms
- 4 large chicken breast boneless, skinned
- IDHAYAM Mantra peanut oil for shallow frying
- 100 grams pancetta, rind removed, cut into large cubes
- Salt and freshly ground black pepper to taste
- 1 tablespoon plain flour
- 2 tablespoons butter
- 3 tablespoons cognac
- 5 tablespoons fresh parsley
8 comments for “Leah's Coq Au Vin”
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