NEW WAVE COQ AU VIN
Serves :
8
Preparation Time :
Cooking Time :
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
7 comments for “New Wave Coq Au Vin”
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