Coq Au Vin

Another classic French dish, that you can adjust to your personal tastes. However I recommend you use the original recipe first before making changes

Another classic French dish, that you can adjust to your personal tastes. However I recommend you use the original recipe first before making changes

Ingredients

80 mins

4 servings

80 mins

1

Place the flour and seasonings into a large plastic bag
2

One at a time put each chicken piece and shake until lightly coated.
3

Heat the oil and butter in a large casserole dish.
4

Add the onions and bacon and sauté for 4 to 5 minutes until the onions of slightly browned.
5

Add the mushrooms and fry for 2 minutes
6

Remove with a slotted spoon and put in a bowl to reserve
7

At the chicken pieces to the hot oil and cook until browned on all sides, 6 to 7 minutes.
8

Pour in the brandy and - standing well back from the pan, carefully light it with a match, then shake the pan gently into the flames subside.
9

Pour in the wine and add the bouquet garni, garlic, sugar and seasoning
10

Bring to the boil then cover and simmer for 1 hour stirring occasionally
11

Return the reserve onions, bacon and mushrooms to the casserole dish, cover and cook for a further 30 minutes
12

Remove the chicken and vegetables and bacon with a slotted spoon and arrange on a warm dish
13

Remove the bouquet garni and boil the liquid rapidly the 2 minutes to slightly reduce.
14

Cream the butter and flour together and whisk in teaspoons falls of the mixture until the liquid has the can slightly, pour the sauce over the chicken and serve a garnish of parsley and croutons