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Sunday, December 23, 2012,10:20 PM by
Ponmathi Srilekha.S

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NEW WAVE COQ AU VIN

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Dust the chicken pieces with the flour and season well with salt and pepper.
  • Heat the oil in a heavy- based pan and fry the joints over a high heat until golden brown on all sides.
  • Remove from the pan. Fry the bacon, garlic and onions for 2 minutes.
  • Add the mushrooms and continue cooking for 2 minutes. Return the chicken to the pan. Turn off the heat.
  • Warm the brandy in a spoon set light to it and pour flaming over the chicken. As soon as the flames subside, pour in the wine and stock.
  • Bring to the boil, scraping any sediment from the base of the pan. Pour the contents of the pan into a suitable dish.
  • Season well with salt, pepper and the thyme. Cover with foil and tie down with string.
  • Place in a steamer or covered saucepan half- filled with boiling water, and steam for 45 minutes.
  • Remove the pudding basin and then the foil. Pour the cooking liquid into an empty saucepan and bring to the boil.
  • Boil the liquid to reduce until syrupy.
  • Spoon over the chicken and sprinkle with parsley. 

INGREDIENTS

  • 2 kg chicken, jointed into 8 pieces 
  • 30 grams plain flour
  • Salt
  • Freshly ground black pepper 
  • 4 tablespoons Cooking oil
  • 300 grams lean bacon, denuded and diced 
  • 4 cloves garlic, peeled and finely chopped
  • 20 button onions, peeled
  • 20 button mushrooms, wiped and trimmed 
  • 4 tablespoons brandy
  • 300 ml red wine 
  • 500 ml chicken stock 
  • 1 teaspoon chopped thyme 

Garnish

  • 4 tablespoons chopped parsley
  • Triangular bread croutons

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