Coq au Vin

An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.

INGREDIENTS:

  • 50g butter
  • 1 chicken, jointed (or 1.5kg chicken pieces)
  • 1 onion
  • 225g mushrooms
  • 100g lardons, or bacon bits
  • 1 clove of garlic, chopped
  • 300ml red wine
  • 3 tbsp brandy
  • 150ml stock
  • thyme leaves
  • salt and pepper
  • 1 tbsp chopped fresh parsley
  • 1 tbsp butter squished with 1 tbsp flour

METHOD:

  • Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
  • Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
  • Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
  • Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
  • Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
  • Garnish with chopped parsley before serving.

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